Creamy Lentil Pasta
with balsamic roasted broccoli
We're excited to share this vegetarian pasta that's inspired by Hamburger Helper. It's surprisingly simple to make a homemade version of this creamy pasta dish with that uses lentils as a hearty protein base.
Proteins
Cuisines
Ingredients
Creamy Lentil Pasta:
- Pasta, fusilli, shells, or elbow - 8 oz
- Garlic - 3 cloves , chopped
- Sundried tomatoes in oil, drained and chopped - 6
- All-purpose flour - 2 Tbsp
- Salt - 1 tsp
- Paprika - 1 tsp
- Garlic powder - 1 tsp
- Oregano, dried - 1/2 tsp
- Parsley, dried - 1/2 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Cheese, cheddar - 1 cup , shredded
- Oil, cooking - 1 Tbsp
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Milk - 2 cups
- Stock, any type - 1 cup
Roasted Balsamic Broccoli:
- Broccoli - 1 1/2 lbs , florets
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes - 1/4 tsp
- Lemon juice - 1 tsp
Prep
- Boil pasta - (If prepping right before cooking, get oven heating while pasta boils.) Boil pasta according to package directions. Drain. If prepping ahead, toss with some oil to minimize sticking. (Can be done up to 5 days ahead)
- Garlic / Sundried tomatoes / Broccoli - Prep as directed. Combine garlic and sundried tomatoes. Store broccoli in a separate container. (Can be done up to 5 days ahead)
- Make spice mix - Combine flour, salt, paprika, garlic powder, dried oregano, dried parsley, black pepper, and red pepper flakes. (Can be done up to 5 days ahead)
- Cheese - If not pre-shredded, shred cheese.
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Make
- Heat oven to 425F / 218C.
- Toss broccoli with oil (portion for broccoli), vinegar, red pepper flakes, and some salt and pepper. Spread it out on a sheet pan and roast until golden and tender, 20 to 25 minutes, shaking the pan halfway through cooking.
- While broccoli roasts, heat a Dutch oven or large saute pan with oil (portion for pasta) over medium heat. Add garlic and sundried tomatoes and cook until fragrant, ~1 minute.
- Stir in lentils and spice mix until no dry spots remain, 2 to 3 minutes more.
- Pour milk and stock over lentils and bring to a simmer. Simmer, stirring frequently, until sauce thickens, 8 to 10 minutes more. (If the sauce still seems thin, continue to let it simmer until it is thick and creamy.)
- Remove pan from heat and stir in cheese and pasta until everything is evenly combined. Taste and season with some salt and pepper.
- Finish roasted broccoli with lemon juice.
- Serve creamy lentil pasta with broccoli on the side. Enjoy!
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