Lentil Pasta with Roasted Vegetables: A Plant-Based Protein Powerhouse

This Lentil Pasta with Roasted Vegetables is a delicious way to enjoy a nutrient-dense, plant-based meal. Lentil-based pasta not only provides 25g of protein per serving but also adds a satisfying texture to the dish. Roasted zucchini, bell peppers, and cherry tomatoes bring vibrant flavors and colors, making it a perfect option for a quick lunch or a wholesome dinner.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Number of Servings: 4
• Serving Size: 1 ½ cups

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 25g
• Carbohydrates: 50g
• Fat: 10g
• Dietary Preferences: High-protein, gluten-free, vegan

Ingredients List

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup (150g) cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

For the Lentil Pasta:

• 300g (10.5 oz) lentil-based pasta
• Salt, for boiling water

For the Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

For Garnish:

• Fresh basil leaves
• Vegan parmesan (optional)

Detailed Method of Preparation

1. Preheat the Oven:
   • Preheat the oven to 200°C (400°F).
2. Roast the Vegetables:
   • In a mixing bowl, toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, pepper, and oregano. Spread the vegetables on a baking tray lined with parchment paper.
   • Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. Cook the Lentil Pasta:
   • While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lentil pasta and cook according to the package instructions (8-10 minutes). Drain and set aside.
4. Make the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
5. Combine Pasta and Roasted Vegetables:
   • In a large mixing bowl, add the cooked lentil pasta and roasted vegetables. Drizzle with the dressing and toss until everything is evenly coated.
6. Serve and Garnish:
   • Divide the pasta into bowls and garnish with fresh basil leaves. Add vegan parmesan on top, if desired.

Tips for Culinary Success

• Add more protein: Toss in some roasted chickpeas for extra crunch and protein.
• Meal prep tip: Store the pasta and dressing separately to keep the dish fresh.
• Customize veggies: Swap the zucchini and bell peppers with mushrooms, asparagus, or broccoli.
• Spice it up: Add chili flakes to the dressing for a bit of heat.
• Make it creamy: Mix in a dollop of hummus or tahini to make the dressing creamier.

Frequently Asked Questions (FAQs)

1. Can I use other types of pasta?
   • Yes, chickpea or quinoa pasta work well as alternatives.
2. How long does the dish last in the fridge?
   • This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
3. Is this dish gluten-free?
   • Yes, lentil pasta is naturally gluten-free. Just ensure the other ingredients are certified gluten-free if needed.

This Lentil Pasta with Roasted Vegetables is a colorful, nutritious way to enjoy a plant-based, high-protein meal. Perfect for a weekday dinner or a meal prep option, it’s packed with flavor and wholesome ingredients. Give this recipe a try and savor the goodness of lentil pasta paired with vibrant roasted veggies!