Love pasta but can’t do gluten? Or perhaps you’re looking for a low-carb alternative with the goodness of added fibre? Either way, this pasta recipe re-imaged by dietitian and nutritionist, Rebecca Gawthorne uses red lentil penne as its star ingredient.
Offering a rich tomato flavour and the bonus of extra veg, this recipe makes for a great alternative to your usual meal prep as a side or main dish and will help keep you fuller for longer. If you wanted to add a source of animal-based protein, you can do that as well! Otherwise, simply enjoy this vegetarian-style dish that’ll fancy up your usual lunch or dinner in a delicious and healthy way.
250g grams Barilla Red Lentil Penne (uncooked)
1 large eggplant, finely chopped2 zucchinis, finely chopped
4 tbs sundried tomatoes, sliced
2 tbs extra virgin olive oil + extra for baking veggies
400g chopped tomatoes
1 garlic clove, crushed
Pinch of dried basil leaves
1 tbs tomato paste
1/2 tsp sugar
Fresh basil leaves
1. Preheat oven to 200C. Place eggplant and zucchini on a baking tray and coat generously with olive oil. Bake until cooked through and golden.
2. Prepare Red Lentil Penne according to packet instructions.
3. Heat olive oil on pan and cook garlic for 1 minute. Add tomatoes, paste, sugar & boil. Reduce heat and simmer for about 10 minutes, or until the sauce thickens. Stir through dried basil.
4. Add cooked pasta to the pan. Stir through veggies, pasta sauce and top with fresh basil leaves. Place in a large serving dish. Enjoy.
Recipe by Dietitian & Nutritionist Rebecca Gawthorne for Barilla Australia.