Red Lentil Pasta with Sundried Tomato & Roasted Red Pepper Pesto
Serves 4
This gluten free pasta dish makes a quick and easy mid week meal that the whole family will enjoy!
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  1. 250g Red lentil pasta
  2. 200g Baby courgettes or 1 regular courgette, sliced
  3. 1 tbsp. olive oil
  4. 1 medium onion, chopped
  5. 70g sun dried tomatoes (the ones that come in a jar), drained
  6. 360g Jar of roasted red peppers, drained
  7. 100g spinach, chopped
  8. Generous handful of fresh basil leaves
  9. 1 clove garlic
  10. Salt and pepper to taste
  1. Cook the pasta according to the instructions on the packet.
  2. Place the sundried tomatoes, roasted red peppers, peeled garlic clove and basil In a food processor or blender and blend until you have a smooth paste like consistency.
  3. In a pan, heat the olive oil, add the chopped onions and cook until they are translucent.
  4. Add the chopped courgette and cook for 2 minutes.
  5. Add the blended sundried tomato and red pepper paste to the pan with the onions and cook on a low heat for 2 to 3 minutes, stirring regularly to avoid burning.
  6. Once the pasta is cooked, take a couple of tablespoons of the pasta water and add to the pan with the pesto.
  7. Add the chopped spinach to the pesto and turn off the heat under the pan.
  8. Drain the pasta and add to the pan with the pesto, season with salt and pepper to taste and gently stir until the pasta is thoroughly coated with the pesto.
  1. You can find red lentil pasta in many supermarkets these days but I quite like the one from Really Healthy Pasta which is available online at
  2. This also makes a great sauce for courgetti too.
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