RED LENTIL SEDANINI WITH FLAVORFUL PESTO SAUCE TAKES ONLY 20 MINUTES TO MAKE AND IS BETTER THAN TAKE-OUT. THIS EASY PASTA RECIPE IS A PERFECT MID-WEEK DINNER AND CUSTOMIZABLE TO YOUR PREFERENCE.
Ever since I noticed the Red Lentil Sedanini at Trader Joe’s, I was super curious to try it out. Since our family, especially hubby and I choose to be gluten free , I am always on look out for different varieties of wheat/grain free pastas. Trader Joe has great selection of organic pastas and I love to create super delicious combination dinners out of them. Variety is spice of life. Change up few simple ingredients and it will jazz up routine mundane dinner into amazing , yummilicious chef creations even on busy weeknights.
So once I brought this Red Lentil Sedanini, I was intrigued by it’s nutritional profile. Per package directions, this beautiful noodle-e pasta packs in 13 gm of Protein, 15% of iron and 12% of daily value of dietary fiber that will help with slow carb absorption. Impressive isn’t it ? The power of red lentils, transformed into noodles, provides protein and fiber in every noodle-y bite. And, with scored ridges on each noodle, all the flavors are easier to coat . So the end dish will be enhanced with deliciousness as much as its nutrition. After all, we don’t want to just eat nutritive food, we should devour it with our added dose of creative juices. So I played around using few different sauces and veggies with these noodle-e-pasta.
This is by far the favorite combination that I am sharing with you guys today. This recipe turned out so good, that I made two days in a row for dinner. My family loved it. Perfectly cooked Sedanini Noodles-e-pasta, flavorful pesto sauce and lots of veggies with hint of spices . This recipe just hits the spot.
The pesto sauce is the star ingredient of the entire dish. It is nutty, salty and a tad bit spicy. It is a super simple to make at home. The ingredients are as follows
1 bunch of fresh basil leaves
1/ 2 cup of walnuts or pine nuts
1/2 cup of extra virgin olive oil
1 tsp of freshly ground black pepper
Himalayan Pink salt
Just blend in all the ingredients to smooth paste and your incredible pesto sauce is ready !! This pesto sauce is quite versatile. At the end of every summer, I use up all my garden basil and make a big batch of this sauce. I freeze it in individual portion sizes and always keep a bottle handy in my refrigerator.
There is no limit to the number of veggies you can add to this dish. I have added fresh baby spinach and jar of artichokes. You can add Mushrooms, Sweet Tri Color Peppers, Zucchini etc. While veggies are good , always follow No. 1 rule for good Italian dinner. Do make sure there is a good balance among the pasta, sauce and veggies. This dish is
Full of plant Protein and fiber
Easy to prepare and delicious
You will love this nutritional dense , scrumptious dinner. It is simple, quick and completely customizable. Let’s get cooking this beautiful dish!
How to make Pesto Red Lentil Sedanini with Spinach and Artichokes.
There hardly is any prep time for this dish. Yey !! Start by boiling water for pasta. Gather all the seasoning and herbs you want to add. Add some salt and oil in boiling water to add taste and prevent pasta from sticking together. Once the pasta is cooked, drain and rinse it in colander . In the same pot, slightly sauté crushed garlic and baby spinach in evoo – extra virgin olive oil. Drain the liquids from jar of artichokes and add them. Add the salt , pesto and seasoning and the cooked pasta. Toss well so the pasta is well coated with seasoning and sauce. Serve immediately.
1 packet of Red Lentil Sedinini or any other pasta
2 teaspoons of Extra Virgin Olive Oil
3 cloves of crushed garlic
2 cups of heaped Baby Spinach
1 Jar of Marinated Artichoke hearts , liquid drained
2 tablespoons pesto sauce
Salt, crushed pepper and Italian Seasoning per taste.
Prepare the Sedanini noodles per package directions. I always add 1 teaspoon salt and olive oil in boiling water . Makes noodles more flavorful and less sticky. Make sure to stir the noodles gently few times while they are boiling. Also, add the noodles only when water is actually boiling.
Drain the cooked noodles and rinse under cold water for a minute. While noodles are resting, add olive oil in the pot and warm it up. Once heated , add crushed garlic and let it sizzle for a minute or two until you sense the aroma. Add in the baby spinach and stir well. Leaves will wilt in couple minutes. Turn off the heat. Add drained Artichoke Hearts and Sedanini noodles. Add Peasto sauce, salt and Italian Seasoning blend. Grind or crush some fresh black pepper on top. Toss well but be gentle.
Yummy colorful dinner is ready. Feel free to adjust the seasoning. Also, this is my vegan version of dish . If you like you can add some parmesan cheese on top for more creamy texture. Enjoy your healthy colorful creation!
Once cooked, serve immediately and warm. The noodles get tough and dry quickly so I won’t recommend reheating this dish. The prep time and cooking time is very minimal so make it fresh and enjoy immediately.
♥ We hope you like this creation. We would love to hear your feedback . Do let us know how you like this post by leaving a comment and rating it so other readers know it too. And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!
If you are looking to add some healthy appetizer to go along this pasta, try Gochujang Spiced Korean Brussels Sprouts recipe. This exotic , spicy bold recipe is easy to prepare and makes a beautiful healthy starter for the meal.
Pesto Red Lentil Sedanini with Artichoke and Spinach-GF, Vegan
Beautiful vegan, Gluten free Lentil noodles with delicious pesto sauce and vegetables. Easy Recipe !
- 1 Packet Red Lentil Sedinini or any other pasta
- 2 teaspoons of Extra Virgin Olive Oil
- 3 cloves of crushed garlic
- 2 cups of heaped Baby Spinach
- 1 jar Marinated Artichoke hearts liquid drained
- 2 tablespoons of pesto sauce
- Salt, crushed pepper and Italian Seasoning per taste.
Prepare the Sedanini noodles per package directions. I always add 1 teaspoon salt and olive oil in boiling water .
Drain the cooked noodles and rinse under cold water for a minute.
While noodles are resting, add olive oil in the pot and warm it up. Once heated , add crushed garlic and let it sizzle for a minute or two until you sense the aroma.
Add in the baby spinach and stir well. Leaves will wilt in couple minutes. Turn off the heat.
Add drained Artichoke Hearts and Sedanini noodles. Add Pesto sauce, salt and Italian Seasoning blend. Grind or crush some fresh black pepper on top. Toss well but be gentle.
Yummy colorful dinner is ready. Feel free to adjust the seasoning.
Also, this is my vegan version of dish . If you like you can add some parmesan cheese on top for more creamy texture. Enjoy your healthy colorful creation!