red pasta

Simple, 30-minute spicy red pasta sauce with red lentils for added protein and fiber. Serve over gluten-free pasta for a delicious and hearty plant-based meal!

Spicy Red Pasta with Lentils

dry red lentils ((rinsed in cool water

water

sea salt

olive oil

garlic, minced ((3 cloves yield ~1 1/2 Tbsp))

carrots ((very finely diced))

tomatoes ((optional))

tomato sauce*

tomato paste

sea salt ((plus more to taste))

tsp red chili flakes ((divided))

oregano

basil

cheese

gluten-free pasta

Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).

Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.

When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.

While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.

To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.

Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.

If serving with pasta, cook according to package instructions at this time. Then drain and set aside.

Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.

Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.

Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.

Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.

This lovely Red Sauce Pasta is a delicious recipe of pasta and mixed vegetables in a lovely homemade tangy and bright tomato sauce. You can even make this Red Pasta without the veggies.

Red Sauce Pasta (Red Pasta)

pasta ((macaroni)

salt

vegetables beans

corn kernels

white button mushrooms (- chopped)

capsicum (- chopped (green bell pepper))

olive oil (- can use butter oil

tej patta (- small to medium-sized or 1 small bay leaf)

garlic (- small to medium, peeled and finely chopped)

onions

tomatoes tomato puree)

½ teaspoon sugar (or add as required)

nutmeg powder ((ground nutmeg) or grated nutmeg)

black pepper powder

red wine (or white wine, optional)

basil leaves (- chopped)

cheddar cheese (- grated,

Firstly steam or cook 1 cup of the mixed chopped vegetables till they are softened and fork tender. They should not be over cooked. You can steam or cook them in a pressure cooker for 1 whistle or steam in a steamer pan adding water as needed.

For the veggies I have used a mix of cauliflower florets, carrots and potatoes. I have also added some sweet corn (⅓ cup). You can also add some green peas instead of sweet corn or a mix of both.

Cooking veggies

Heat 2.5 cups water, ¼ teaspoon salt and ¼ teaspoon oil in a pan till the water comes to a boil.

Then add the macaroni pasta or your preferred pasta variety.

On a medium to high heat cook till the pasta are al dente or you can opt to cook them more until they are soft, but do not overcook them.

Then in a colander or strainer, strain the pasta and set aside.

Cooking pasta

In a food chopper, food processor or in a mixer or blender, crush 2 large tomatoes (220 grams) to a fine puree. Keep aside. There is no need to blanch the tomatoes before pureeing them.

Heat 2 tablespoons olive oil in a pan or wok or frying pan or sauté pan. Add the bay leaf or tej patta and finely chopped or minced garlic.

Sauté for some seconds till the raw aroma of garlic goes away. No need to brown the garlic.

Add ⅓ cup finely chopped onions and begin to sauté the onions on a low to medium heat.

Sauté till the onions turn translucent and are softened.

Then add the prepared tomato puree. If using ready store brought tomato puree, then add 1 cup of it.

Mix very well and begin to sauté the red sauce mixture.

Stir at intervals and sauté till you see the oil leaving the sides and the sauce has thickened a bit. This means that the tomato puree has cooked.

Then add the chopped button mushrooms.

Mix very well and saute for 6 to 7 minutes on a low to medium heat.

Next add the chopped capsicum. Mix well.

Sauté the capsicum for 4 to 5 minutes on a low to medium heat. By now the capsicum will be half cooked and the mushrooms will be cooked.

Add ½ teaspoon sugar or as required.

Then add ⅛ teaspoon nutmeg powder &amp; ¼ to ½ teaspoon black pepper powder.

Next add salt as per taste. Mix very well. If using white or red wine, then you can add at this step. So thus add 1 tablespoon white or red wine.

Making red sauce

Add the steamed veggies and ⅓ cup boiled sweet corn kernels.

Then add the cooked pasta.

Gently toss and mix everything very well, so that the red sauce coats the pasta as well as the veggies. At this step you can also opt to add some grated cheese or cream and mix.

Lastly turn off the heat. Add 1 teaspoon chopped fresh basil leaves. Mix well.

Serve red sauce pasta hot or warm or cold. This pasta tastes good even when served at room temperature. You can garnish it with some grated cheddar cheese while serving.

Making red sauce pasta

https://content.jwplatform.com/videos/7BJKswLe.mp4

Red sauce pasta is a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce. This red sauce pasta dish is especially good for kids who like pasta but refuse to eat vegetables.

Red Sauce Pasta (With Veggies)

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Spicy Red Pasta with Lentils

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Top 2 red pasta recipes from across the web

The most viewed red pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Red Pasta with Lentils

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The most viewed red pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine