Whether made from chickpeas, black beans, or hearts of palm, the growing trend toward veggie- and plant-based pastas allows red-sauce fiends to get their slurpy fix with a heaping side of health. And now, further proving that nutrient-dense dough has gone mainstream, one of the oldest and well-known pasta purveyors around wants a cut of the protein- and fiber-rich lasagna.
Armed with its 140 years in the biz, Barilla challenged itself to create one-ingredient legume noodles without compromising taste or texture, and the product officially launched earlier this month. Currently, four gluten-free and non-GMO options are up for the choosing: Red Lentil Rotini, Red Lentil Penne (both of which are made from just red-lentil flour and are 190 calories per serving, with 6 grams of fiber and 12 grams of protein), Chickpea Rotini and Chickpea Casarecce (both of which are made from just chickpea flour and are 190 calories per serving, with 8 grams of fiber and 11 grams of protein)—and you don’t even have to head to a specialty store to score your own box. Plus, unlike some options that can end up a little mushy, these noodles are designed to give you the “al dente” texture you know and love.
Keeping some legume pasta on hand for busy weeknight dinners when you want a meal on the table in 10 minutes flat is always a good idea, and chef Lorenzo Boni—with the help of Barilla’s director of nutrition, Anna Rosales, RD—put together a veggie-packed recipe that provides all the cozy fall vibes. Check out the dietitian-approved recipe below for red lentil pasta with butternut squash.
- 1 box Barilla Red Lentil Penne
- 4 Tbsp extra virgin olive oil, divided
- ½ small yellow onion, chopped
- 1 small butternut squash, diced ½-inch
- 3 cups vegetable broth
- 3 multicolor heirloom carrots, sliced
- 2 Tbsp fresh marjoram leaves
- ½ cup walnuts
- salt and black pepper to taste
Boil a pot of water, cook pasta according to directions.
In a skillet, sauté carrots with 1 Tbsp extra virgin olive oil over high heat for three minutes. Season with salt and pepper, then set aside.
Meanwhile in a skillet, sauté onion with half the olive oil for three minutes. Add butternut squash and vegetable broth, season with salt and pepper and bring to simmer. Cook until butternut squash is thoroughly cooked.
Let the mix cool down and process 1/3 of it in the blender until smooth, then combine with remaining 2/3. Stir in carrots.
Drain pasta and toss with butternut squash-carrot mixture, stir in marjoram leaves, top with walnuts, and drizzle with remaining oil before serving.
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