Lentil pasta has been around a while, but seems to be gaining more and more popularity, especially with the increase in those of us developing gluten intolerance. There are tons to try in the UK market, with varying textures, price points and flavours. My favourite by far is the Napolina Red Lentil Penne, which has a great texture and is filled with protein.
Whenever I cook it, I like to let the texture and flavour of the pasta do most of the talking, opting for good-quality olive oils and herbs to bring it alive as opposed to rich sauces which seem to drown the pasta’s natural flavouring.
If you’re struggling to find a good recipe for how to cook lentil pasta to bring out it’s beauty, take a look at my quick and healthy recipe below.
What you’ll need:
– 100g lentil pasta
– 1/2 red onion
– 100g mushrooms
– 200g longstem broccoli
– 100g chargrilled artichoke hearts (look for these in the ‘antipasti’ section of your supermarket
– chilli flakes
– good quality olive oil
– mixed herbs
– 20g cheddar cheese (optional)
– 2 cloves of garlic
– 1 tablespoon of paprika powder
What to do:
Pre: If you’re artichokes aren’t already seasoned, marinate them in a mixture of olive oil, 2 cloves of garlic, a tablespoon of herbs and a tablespoon of paprika for 24 hours.
1. Start by boiling a large pan of water and add in the lentil pasta. Cook according to packet instructions – usually for around 10 minutes. Be sure to stir often, and throw a spoon of olive oil to avoid it sticking.
2. Heat your grill or oven to a medium heat and place the broccoli stems under the grill for 5-7 minutes while the pasta cooks.
3. Chop half of the onion and the mushrooms and throw into a frying pan with a dash of olive oil. Fry on a medium heat. If you like the onions crunchy (like me!) then fry the mushrooms for 3-4 minutes first before throwing in the onions. When the mushrooms have browned (after about 6 minutes) and the onions are cooked, take off the heat.
4. Your pasta should be boiled by now. If so, drain the remaining water and add the pasta to the frying pan with the onions and mushrooms. Season generously with mixed italian herbs. Add in some chilli flakes, salt and pepper too. Then stir in a couple of tablespoons of good quality olive oil or chilli oil.
5. When the broccoli starts crisping up, remove from the grill and set aside. Sprinkle with some coarse sea salt to bring the sweetness of the broccoli out.
6. Arrange your plate by placing a couple of spoons of pasta alongside a handful of broccoli stems. Then add the artichokes and dress the pasta with some finely grated cheddar cheese and voila!
I hope you enjoy 🙂
Inspired to try more artichoke recipes? I am too, so keep an eye out for my latest posts. If you can’t wait until then, take a look at this delicious artichoke papperdelle recipe which I’m itching to try myself!