This weekend, I was in the mood for a sweet and spicy pasta combo but wasn't in the mood to eat ground beef or chicken. I wanted to be creative with what I had in my kitchen and voila! Usually when I skip the meat in pasta, I fill the dish with veggies but tend to miss out on some protein.
Today I'm sharing one of my new fav recipes with you - a sweet and spicy Italian lentil pasta. Vegan or not - you will love this!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
1 cup dried green lentils
2 cups water
pinch of salt
1 onion, diced
1 tbsp (15 mL) red pepper chilli flakes
1 tbsp (15 mL) Italian seasoning
1 tsp (5mL) salt
1 tsp (5mL) pepper
1 tbsp (15 mL) tomato paste
1 tbsp (15mL) brown sugar
2 bell peppers, diced
2 cloves of fresh garlic, crushed
1 cup (250 mL) tomato pasta sauce
1 cup (250 mL) water
2 cups uncooked wholewheat penne pasta
6 cups boiling water
In a small saucepan, bring lentils and water to a boil. Cover and cook over low heat for 15 minutes, stiring occasionally.
In another small saucepan, cook pasta. Drain when done and set aside.
Heat oil in a skillet. Fry onions until golden brown.
Add spices and let cook for 5 minutes.
Add bell peppers, garlic, brown sugar, tomato paste, pasta sauce, and cooked lentils. Cover and let cook for 15 minutes.
Mix pasta with cooked sauce and serve hot.
Enjoy! Make sure to tag me on Instagram if you try this out @KatsHappyHealthyLife
Until next blog,