Lentil Veggie Penne
Get ready to shine in your kitchen with this vibrant Lentil Veggie Penne! Imagine al dente pasta smothered in a smooth red lentil and tomato ragù, studded with bell pepper and zucchini. In just 40 minutes, you’ll have a colorful, protein-packed dinner that’s budget-friendly and freezer-ready. This recipe brings a Michelin-inspired twist to weeknight cooking—no meat required, just pure plant-powered flavor. Let’s cook!
Nutrition Facts
Ingredients
Instructions
Sauté Veggies – In a nonstick pan over medium heat, warm the avocado and olive oils (about 1 minute). Add diced bell pepper and zucchini, sprinkle with a pinch of salt, and cook until they soften and begin to brown, about 5 minutes. (Tip: browning adds flavor.)
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Continue Reading at Lightorangebean →Frequently Asked Questions
Q: Can I make this vegan?
A: Yes. Just swap Parmesan for nutritional yeast or a vegan cheese alternative.
Q: Can I use green lentils?
A: You can, but they take longer to cook and won’t break down as smoothly. Red lentils are ideal for a creamy sauce.
Q: Is this gluten-free?
A: Not as written, but you can use gluten-free penne to make it fully GF.
Q: Can I add protein?
A: Absolutely. Stir in cooked chickpeas, white beans, or vegan sausage for extra protein.
Q: What’s a good substitute for sun-dried tomatoes?
A: Roasted red peppers or a spoonful of tomato paste can add similar depth.
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