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Pesto Red Lentil Sedanini with Artichoke and Spinach-GF, Vegan

Beautiful vegan, Gluten free Lentil noodles with delicious pesto sauce and vegetables. Easy Recipe !

Course Main Course
Cuisine Italian
Keyword GlutenFree, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author ProfusionCurry



  • 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.



  1. Prepare the Sedanini noodles per package directions. I always add 1 teaspoon salt and olive oil in boiling water .
  2. Drain the cooked noodles and rinse under cold water for a minute.
  3. 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.
  4. Add in the baby spinach and stir well. Leaves will wilt in couple minutes. Turn off the heat.
  5. 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.
  6. Yummy colorful dinner is ready. Feel free to adjust the seasoning.
  7. 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!