Vegan Protein Pasta with Tomato and Basil
This is a one-pot dish that your whole family will love and once you try bean or lentil pasta, you'll never go back to plain.
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Servings: 6
Calories:
Ingredients
- 1 1/2 cups quartered cherry tomatoes
- 1 tablespoon minced shallot
- 2 cloves minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 5 Tablespoons extra-virgin olive oil
- 6 leaves fresh basil, rolled and chopped
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 8 oz box Tolerant Red Lentil Rotini
- 4 tablespoons grated Parmesan or nutritional yeast for a vegan option
Instructions
- Combine the tomatoes, shallot, garlic, lemon juice, olive oil, basil, salt and pepper in a small bowl and set aside so flavors can blend.
- Bring a gallon of water to a boil in a large pot.
- Add the pasta and cook for 8-10 minutes or according to the package.
- Drain the pasta and add it back into the pot.
- If using Parmesan, add it to the warm pasta and gently mix to coat the pasta. If not, sprinkle your nutritional yeast in at this step.
- In a skillet, saute the tomato mixture over medium heat for 3-4 minutes until the tomatoes soften.
- Pour the heated tomato sauce over the warm pasta and mix gently to combine.
- Serve warm or cold.
Notes
Makes great leftovers!
Tried this recipe?Mention @champagnenutrition