Red Lentil Pasta
Looking to get more protein in our meals, I tried this pasta made with lentil beans. You can add more protein with your choice of meat, a plant-based protein, or just leave it out.
Servings 2 servings
Ingredients
- 8 oz. Red Lentil Penne Pasta
- 2 minced garlic cloves
- 1 3/4 cups heavy whipping cream
- 1/2 tsp sweet Hungarian paprika
- 1/2 tsp crushed red pepper flakes
- 1/2 fresh tomato, chopped
- 2 scallions, chopped green and white parts
- 8 oz. cooked, favorite protein optional
- 2 Tbsps. basil, freshly chopped for garnish
- 1 Tbsp. Kosher salt
- 2 Tbsps. butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp dried thyme and dried oregano
- 1/4 cup shredded Parmesan cheese
Instructions
- In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 Tbsp. of Kosher salt. Stir. Add pasta. Cook as specified on package directions. Once cooked, drain and set aside.
- In a 12-inch, non-stick skillet, melt 2 Tbsps. butter over medium-heat. Add minced garlic and stir for 30 seconds.
- Whisk in flour, cook, stirring constantly until lightly brown - about one minute.
- Slowly whisk in heavy cream, stirring until completely incorporated and smooth.
- Add thyme, oregano, pepper flakes, and cheese. Whisk continuously for 3-4 minutes until the sauce has thickened slightly.
- Add cooked protein if desired.Add chopped scallions.
- Reduce heat to low. Simmer for 5-7 minutes. Stir in cooked pasta and incorporate thoroughly.
- Simmer for an additional 5 minutes. Garnish with chopped tomatoes and basil. Serve hot.
