Monday, April 25, 2016

Mixed Lentil Penne (Bean pasta); gluten free; Meatless Monday

When Meatless Monday reached out to me about trying out Bean pasta from Modern Table Meals, and coming up with a nice and easy recipe, I jumped at the chance! Why? Because, a) I am an ardent champion of the Meatless Monday campaign. I believe that they are doing a great job worldwide promoting vegetarian eating and thereby healthy eating! Vanessa Protass  is just awesome! b) I don't eat regular pasta as I avoid gluten in my diet. Therefore I was very excited to try a gluten-free pasta!

The package from Modern table came a few days later with two packs of Mixed Lentil Penne, a pack of wooden cooking spoons and a nice tote bag.

I must tell you guys that I was not at all disappointed with the Mixed Lentil Penne from Modern Table Meals.

It looks like regular pasta, it cooks like regular pasta and it tastes like regular pasta! No, No. It is not just me saying this. I had some friends over for dinner when I made this particular pasta dish and they couldn't tell me that it was any different!In fact, they didn't even know that it was not regular pasta until I specifically mentioned that it was bean pasta. It is also light and does not make your stomach feel heavy and bloated . The best part: it is loaded with protein due to the lentils present in it, so you could just toss it with some veggies and a nutritious dinner/lunch is ready!

Do try this quick and very easy recipe! You will not be disappointed . Also, it is a great way to sneak in protein and veggie into your kid's and your tummies!

Servings: 4


Modern table mixed lentil penne pasta: 1 package
Broccoli florets : 1 small bunch ( around 2 cups)
Endamame: 8 oz pack, ( peeled and shelled,ready to cook)
Olive oil: 1 tbsp
Butter: 1 tsp ( skip butter if vegan)
Garlic: 6-8 cloves, minced
Capers: 1/4 cup
Olives, chopped: 2 tbsp ( any olives may be used, I used black olives); optional.
Dried Italian seasoning: 1 tsp
Freshly ground black pepper: 1 tsp
Salt: as per taste


Boil water with 1/4 tsp salt,  in a big pot/ saucepan. When the water comes to boil, add the penne in and cook for 8-9 minutes or until al dente. Drain and keep aside. Reserve the water.

Boil the same reserved water. When the water comes to boil, add Endamame  and cook for 2 mins. At the end of 2 mins, add the broccoli florets and cook for another 2 mins. Drain and keep aside. Reserve 1/4 cup of the drained water.

Heat a sauté pan or skillet on medium heat. Add the butter, oil and minced garlic. Sauté the garlic for a minute until aromatic. 

Add in the vegetables, the capers, the chopped olives, the herbs and the reserved 1/4 cup of pasta water. Let it come together for 10 seconds. 

Now add in the  cooked pasta. Toss it all together.

Serve hot.


I am bringing this very healthy meal for all my friends to try at Throwback Thursday#36Fiesta Friday#117 and Saucy Saturdays#42! The co-hosts this week are two excellent bloggers, Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife.

Cooking made easy:

One of the things I like to do while making pasta/noodles is cook the veggies with the pasta. Depending on the amount of time required for each one, I add it one after the other. In case of the above dish, the pasta requires to be cooked for 8 mins, the Endamame for 4 minutes and the broccoli for 2 mins or less. So, I would start with boiling the water with salt, add the pasta and keep the timer for 4 mins. At the end of 4 minutes, I would add the Endamame and cook for another 2 minutes, at the end of which I would add the broccoli florets and cook for another 2 minutes. When it is done, drain it all together.

Tip for healthy living:

Reduce the oil/ butter content in pasta dishes and make it healthier. You can still have a pasta dish that is not dry by adding some of the pasta water reserved while draining the pasta! This makes the pasta creamy and delicious!

Food for thought:

To live a pure unselfish life, one must count nothing as one's own in the midst of abundance. Buddha

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