Lentil Pasta with Sun-dried Tomatoes and Spinach

Hey yall. 

It’s been a long time since I’ve posted a recipe. I was away from my kitchen for two months while I was traveling and I wasn’t experimenting much during that time. Since I’ve been back in LA, things have been busy so I’ve been relying on old staples.

I originally made this recipe over the summer for a pot-luck hike with two friends (hi Becka! hi Emily!) A few weeks ago, I had another pot-luck picnic, this time with my yoga teacher training cohort (<3) and I made this again. In the crew, we have someone who is vegan and someone who is gluten-free so I adjusted the recipe to accommodate my vegan comrade and it was just as delicious. 

I used the red lentil pasta from TJs, which is, hand down, my favorite variety of gluten-free pasta that they sell (the other one’s have weird textures). 

Lentil Pasta with Sun-Dried Tomatoes and Spinach

Lentil Pasta with Sun-Dried Tomatoes and Spinach
Vegan-friendly and gluten-free
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Ingredients
  1. Lentil pasta from TJs
  2. Sun-dried tomatoes*
  3. Spinach leaves and stems
  4. 2 T of homemade mayo (can simply add olive oil for vegan variation)
  5. 1/2 avocado
  6. handful of fresh cilantro (I have also used parsley)
  7. 1-2 T fresh lemon juice
  8. salt and pepper to taste
Instructions
  1. Throw tomatoes, spinach, mayo (or olive oil), avocado and cilantro in the food processor and chop.
  2. Boil pasta al dente and sit to the side.
  3. Sautee garlic in cooking fat of choice (I prefer butter but I have used olive oil in a vegan variation), add in food processor contents, add spinach leaves
  4. Turn off heat, add in lentil pasta and season with salt and pepper to your liking.
  5. Squeeze fresh lemon juice.
  6. More cilantro if you're into that.
Notes
  1. * I have used sun-dried tomatoes both dry and in oil. Both work well. If using dry, you may want to add a bit more olive oil or mayo for more yumminess.
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