Lentil Pasta With Broccoli & Roasted Red Pepper Sauce

This easy gluten-free pasta recipe is a satisfying, comforting meal. A rich roasted red pepper sauce coats chewy strings of al dente lentil pasta.

Speaking of roasted red peppers, did you know that red bell peppers are the fully mature versions of the more bitter green bell peppers?

The longer the bell pepper is left on the vine, the sweeter it becomes.

Red peppers, are cultivated world wide and are popular for their sweet flavor which livens up many dishes.

With there sweet and robust flavor, roasted red bell peppers are common in many Mediterranean dishes.

Like this One Skillet Mediterranean Chicken With Creamy Roasted Red Pepper Sauce.

If you were not aware, paprika and smoked paprika powder are both made using red bell peppers.

Try This Instant Pot Nigerian Jollof Rice It Uses Both The Red Bell Pepper & Smoked Paprika

This Lentil Pasta With Broccoli & Roasted Red Pepper Sauce is an easy recipe to make as it is ready in about 30 minutes. This is the ultimate dinner recipe for when you’re short on time!

Like any tomato based pasta sauce, leftovers taste better the next day, and so does this roasted red pepper sauce.

Lentil Pasta With Broccoli & Roasted Red Pepper Sauce

Preheat oven to 400 degrees and bring 4 quarts of water to a boil on stove top.

Roasting Broccoli and Cooking Lentil Pasta

While waiting for oven to heat and water to boil, prepare the broccoli for roasting. * See Cook’s Notes Below

Cook’s Notes 

When oven has preheated, make sure water is boiling. 

As you place the broccoli in the oven to roast, add the lentil pasta to the boiling water. 

Both will be cooking at the same time and will be done within a few minutes of each other. 

Broccoli roasts for 15 minutes 

Lentil spaghetti pasta cooks in 9-11 minutes

While broccoli and pasta are cooking, prepare roasted red pepper sauce – see recipe below.

1 (10 ounce) package of yellow lentil spaghetti pasta, cooked according to package instructions (can also use green or red lentil pasta)

3 cups broccoli florets

1 tablespoon spoon olive oil

Salt and black pepper

In a large bowl place the florets, oil, salt and pepper. Mix together thoroughly.

Spread broccoli florets onto an aluminum foil lined baking sheet. Place on center rack and cook for 15 minutes. Florets should show some charring, but should still be crunchy.

Roasted Red Pepper Sauce

1 (12-ounce) jar of roasted red peppers, drained

1/4 cup olive oil

1/4 cup sliced almonds

1/4 cup fresh basil leaves or 4 teaspoons dried basil

1/4 cup fresh parsley leaves (can opt for cilantro)

1/4 cup Parmesan cheese, shredded

2 cloves of garlic

1 teaspoon salt

Place all of the ingredients in a blender or food processor (can use an immersion blender) and blend until smooth.

Pour sauce into a small sauce pan and place over low heat. When sauce has heated. Turn heat off and put pan aside until ready to use.

When pasta is done and has been drained, place pasta into a large pan. Pour pepper sauce over pasta and mix thoroughly. Next place roasted florets evenly over pasta.

Plate and serve topped with shaved Parmesan or Romano cheese (optional).

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