Gut Healthy & Plant Based Lentil & Chilli Pasta

by Leanne Ward

Who loves pasta night?! Well you guys are in for a treat today as I have a super delicious and gut healthy recipe for you!

This recipe is not only super easy and healthy but it’s packed full of plant based ingredients to nourish your gut! I used the spiral chickpea San Remo pasta range which is packed full of gut loving fibre & protein but you can honestly use any type of pulse pasta (eg. chickpea pasta, lentil pasta). I love using the pulse pastas in dishes as they are super high in protein and fibre compared to regular wheat based pasta and they are also gluten free for anyone with Coeliac Disease.

Hop tip: Did you know that when you cook & cool pasta it creates resistance starch which feeds the good bacteria in your gut and can help strengthen the lining of your gut too! This is the same for any type of pasta (including wheat pasta) and also rice and potato! Listen to Leanne’s podcast for more gut health knowledge bombs. The podcast currently has 6 dedicated ‘gut health’ episodes (episodes 4, 8, 9, 13, 16 & 18) with plenty more to come in the near future! It is FREE to listen to so check it out here and make sure you SUBSCRIBE so you don’t miss any newly realised episodes! Check out my yummy Lentil and Chilli pasta recipe below and comment me any questions.

Lentil and Chilli Pasta

Who loves pasta night?! Well you guys are in for a treat today as I have a super delicious and gut healthy recipe for you! This recipe is not only… Recipes vegan, pasta, healthy, protein, lentil, dinner European Print This
Serves: 1
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 100g raw pulse pasta (eg. chickpea or lentil based pasta)
  • 1 bunch broccolini
  • 1 tbsp minced garlic
  • 1/4 onion
  • 1/2 tin canned tomatoes
  • 1/4 cup brown lentils
  • salt
  • pepper
  • chilli flakes
  • 1 slice lemon

Instructions

  1. Cook pasta as per packet instructions, drain and set aside.
  2. Steam the broccolini.
  3. Into a small frypan, add a tbsp minced garlic, 1/4 onion, 1/2 a tin of canned tomatoes & 1/4 cup brown lentils.
  4. Season with salt, pepper & chilli flakes.
  5. Stir until it comes to the boil then reduce to a simmer & let it cook for 3-5 mins.
  6. Spoon this over the warm pasta & serve with broccolini, fresh cherry tomatoes, a squeeze of lemon, herbs & extra chilli flakes for a lil kick (optional).
  7. Enjoy! 

Notes

You can eat 1 meal hot if you like or pop them both in the fridge to cool the pasta which creates the resistance starch! When you want to eat it the next day, you can heat it & still receive the benefits of the resistance starch!

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