Luscious Lentil Pasta

For those looking for a rich tomato pasta dish full of flavour and packed with plant-based protein, look no further than our Luscious Lentil Pasta recipe.

Our Red Lentil Fusilli has 26g of protein and 8g of fibre in every 100g.  It was featured on The Good Stuff with Mary Berg as the best alternative pasta, and the most authentically tasting.  The SOLENZI Organic Sun-dried Tomatoes are vine ripened, picked at their prime, and naturally sun-dried in the fields of Italy, which adds a rich depth of sweetness that cannot be beat.  When you add the SOLENZI Pomodoro Sauce, slow simmered Italian tomatoes, olive oil, basil & garlic - it is the trifecta of tomato-y deliciousness.  

All can be achieved in 30 minutes, so even after a busy day, you can eat delicious & nutritious authentic Italian food with no compromise.

Ingredients
SOLENZI Organic Red Lentil Fusilli	85g per person
SOLENZI Sun-dried Tomatoes	1 x 180g jar
SOLENZI Pomodoro Sauce	1 to 2 cups

 

Total Time:     30 minutes 

Put a pot of water on the stove, add salt to taste, and bring to a boil.

In a shallow pan, start to heat up the Pomodoro Sauce.  Open the jar of sun-dried tomatoes and drain the oil - if you want to remove more oil you can always pat them dry gently with a paper towel.  Cut the sun-dried tomatoes into long slivers and add them to the Pomodoro sauce simmering on the stove.

 Sauté on medium heat for 5 minutes until the sun-dried tomatoes begin to soften. 

Cook the SOLENZI Red Lentil Fusilli according to the package instructions. Reserve about ½ cup of the pasta water in a small bowl before you drain it.

Drain the pasta and immediately add it to the saucepan with your sauce. Gently toss it together over low heat for one minute, coating the pasta with the sauce, and adding some of the reserved pasta water if required so that the ingredients glide together and are glistening and not sticky.

Divide into individual plates and top with cheese and fresh basil if desired.

Bon Appetit, now you may eat!