Pasta has been a fan favorite for a long time, but that doesn’t mean there isn’t still room for innovation!

For literally thousands of years, flour has been the base of most every pasta dough recipes, but today we’re trying something new.

This Pesto Lentil Pasta Recipe is perfect for not only those with gluten sensitivities but also anyone on a vegetarian or vegan diet. It’s an excellent source for plant-based protein and has tons of other nutrients as well.

And, most importantly, it’s delicious!

Ingredients

1 large heirloom tomato
2 small zucchinis
1 yellow bell pepper, sliced
1 package frozen peas
1 package lentil pasta
Salt and pepper

Ingredients for Pesto Sauce

1/2 cup slivered almonds
1/2 jalapeno pepper
1 garlic clove
1 cup cilantro
1 cup flat-leaf parsley
2 tbsp lemon juice
1 tsp salt
1/4 cup olive oil

Making Your Own Cilantro Pesto Sauce

If you want to maximize your nutrition, homemade meals will always be your friend.

When you’re eating out, no matter how nice the restaurant is or how healthy they claim to be, the truth is that when you hand your order off to the kitchen, you lose control of your ingredients. Cooking from scratch puts the control in your hands, and that’s why I always opt to make my own pasta sauce instead of buying a jar from the store.

Many store-bought sauces are made with highly processed seed oils such as canola, soybean, sunflower, and grapeseed. Unlike olive oil, seed oils are refined from the actual seed of the plant, as opposed to the fruit itself. As a result, they are much higher in linoleic acid (omega-6 fatty acids) which can be unhealthy for you when overconsumed.

By making our (delicious) cilantro pesto sauce at home with olive oil and fresh vegetables, we are elevating the nutritional value of our dish while adding a bright, springtime burst of flavor.

Benefits of Cilantro / Parsley

For centuries, cilantro and parsley have been mainstays in healthy diets across the globe. Oftentimes used as garnishes, both herbs can also star on their own or as an even more powerful duo (as with this recipe)!

Adding cilantro and parsley to your meal brings along a wide range of vitamins and minerals. Both are full of vitamins A, C, and K, as well as folate, potassium, and antioxidants, all of which can play a crucial role in bolstering your health.

They have been known to help support eye health, the immune system, inflammation, blood sugar levels, and much more.

The Power of Lentil Pasta

Take the guilt out of pasta!

Made with just three ingredients — eggs (or flax eggs), olive oil, and lentil flour — lentil pasta dough is not only a perfect gluten-free alternative but a great choice for vegetarians or vegans looking to increase their plant-based protein intake.

It’s also an excellent source of fiber, aiding in your digestive health, filling you up, and keeping you satisfied for longer.

If you have the time, you can always make your own dough. Otherwise, my favorite brand is Tolerant. They specialize entirely in organic, legume-based pastas. You can find them at most Whole Foods or purchase from their online store. They also have a selection of pasta for kids (or adults who like fun shapes!).

Instructions

Preheat oven to 450 degrees F.
Chop up tomatoes, zucchinis, and bell pepper and place on baking sheet that is covered with parchment paper or has been greased.
Drizzle veggies with olive oil, salt, pepper and mix. Roast veggies for 10 minutes. Flip veggies and roast for another 10 minutes. Be careful not to overcook.
Remove veggies from oven and set aside.
Boil large pot of water and cook peas until warm.
Boil a large pot of water and cook pasta according to instructions on package.
Cilantro Pesto: Roughly chop cilantro, parsley, almonds, garlic, jalapeno pepper. Then, place in food processor or blender. Add in lemon juice and mix until combined. Slowly drizzle in olive oil while the food processor or blender is running. Add in salt and pepper.
Mix together the roasted veggies, peas, pesto, and lentil pasta and enjoy!