Cooking doesn’t have to be complicated — in fact, the simplest recipes are usually the best! Tasty, and of course, quick, which is definitely important when you come home from a long day of work and the last thing you want to do is cook. Ugh, right?
This pasta dish is inspired by an Italian classic, one of the easiest and most flavorful — aglio e olio! Olive oil and herbs are essentially the only ingredients you need for this dish. The olive oil provides a healthy fat, and the lentil pasta gives you a dose of both good carbs and protein (13g a serving)!
P.S. I have to say, I am in LOVE with lentil pasta. It doesn’t taste gummy or chalky like other gluten-free pasta, so if you’re looking for a satisfying pasta alternative, I would highly recommend! You can buy from Whole Foods or Trader Joe’s.
Red Lentil Pasta Aglio e Olio (Gluten-Free, Vegan)
- 1 packet red lentil pasta
- 1/4 cup olive oil
- 4 cloves of garlic
- 4 peperoncini (or dried red chili flakes)
- 1/2 red onion (optional)
Boil pasta until cooked until al dente. You will be sautéing the pasta together with the olive oil and garlic, so al dente is best here. In a shallow pan, heat olive oil and cook garlic until slightly translucent. If using onions (which I recommend!), slice and sauté them with garlic until browned and translucent. Add in peperoncinis or dried red chili flakes, oregano, basil, and cook until infused.
Add al dente pasta to the pan with about 1/4 cup of the pasta liquid. Cook down until pasta has fully absorbed. Season again with more red chili, salt, pepper, and basil. Top with blanched tomatoes, parsley, or avocado.
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