Pasta with lentils and Brussels sprouts
- Gluten Free
- Vegetarian
- Energy Kcal 526
- Carbohydrates g 86.1
- of which sugars g 8.5
- Protein g 18.5
- Fats g 11.9
- of which saturated fat g 2.78
- Fiber g 9.7
- Cholesterol mg 7
- Sodium mg 322
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with lentils is this awesome dish from Southern Italy that's been given a fresh twist here, and I gotta say, it is really something special. So, it's got this gorgeous pastel green cream—really really nice—made by blending lentils, Brussels sprouts, and a bit of cooking water until it's smooth and kinda tangy. It wraps around the gluten-free pasta, creating a tender yet flavorful bite. Super tasty.
And look, adding Taggiasca olives and sweet cherry tomatoes? Brilliant. They create a tasty contrast, balancing it in a way that places like Campania and Puglia would definitely appreciate. Plus, those bright colors and varied textures take the classic pasta with lentils to a whole new level—mellowing the earthy lentils with veggies while the olives offer just the right briny kick.
Nowadays, Brussels sprouts pasta is getting a lot of love for being a healthy pasta recipe that tastes as amazing as it looks. The moist and golden veggies really amp up the lentil cream—making every bite fresh and exciting. You know, choosing gluten-free pasta is not just for those with dietary needs—it's about making this lentil pasta recipe accessible to everyone at the table. Thing is, this dish rides the wave of plant-based meals and high-protein pasta, all while staying true to its Italian roots.
And here's the thing: Whether you're planning a quick weeknight dinner or aiming to impress with a vegetarian dish that's anything but ordinary, this recipe has you covered. The flavors come together in a way that's both new and comfortingly familiar, offering a creamy, savory, and slightly sweet taste that makes Italian cuisine so beloved. It's no wonder it's become a favorite among vegetarian pasta dishes. People keep asking for it again and again.
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- INGREDIENTS
- Gluten-free Fusilli pasta 11 oz (320 g)
- Brussels sprouts 8.1 oz (230 g)
- Peeled red lentils ½ cup (100 g)
- Datterino tomatoes 9 oz (250 g)
- Fresh liquid cream 3 spoonfuls
- Rosemary 2 sprigs
- Taggiasca olives 1.75 oz (50 g) - pitted
- Shallot 1
- Thyme 2 sprigs
- Extra virgin olive oil 3 ¾ tsp (20 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with lentils and Brussels sprouts
To make the pasta with lentils and Brussels sprouts, first rinse the lentils, then pour them into plenty of water 1; bring them to a boil and cook for 5 minutes 2. Meanwhile, peel the shallot and cut it into wedges 3.
Wash the cherry tomatoes and cut them in half 4; once the lentils are ready, drain them 5 and set them aside. Finely chop the thyme and rosemary 6 and set aside the aromatic herbs as well.
Bring water to a boil in a saucepan; meanwhile, peel the Brussels sprouts to remove the outer leaves, cut the stem at the base 7. Boil these for 10 minutes 8. Meanwhile, bring another pot of water to a boil and salt it when it boils: it will be used for cooking the pasta. Once the Brussels sprouts are cooked, drain them, reserving some cooking water, and place them in a blender jar 9.
Add the fresh liquid cream 10 and a ladle of Brussels sprouts cooking water 11, blend everything to obtain a cream then salt 12 and pepper.
Now cook the pasta 13 for about 10 minutes or the time indicated on the package. In a pan, pour a drizzle of olive oil, the shallot, and the cherry tomatoes 14, and flavor with the previously prepared chopped aromatic herbs 15.
Sauté for a minute and then add the lentils 16, salt 17 and cook for about 5 minutes. Then add the pitted Taggiasca olives, drained of the preservation oil 18.
Mix, turn off the heat, and once the pasta is ready, drain it directly into the pan with the cherry tomatoes and lentils 19. Toss to flavor, then serve by first placing the Brussels sprouts cream on the plate 20 and then place the pasta on top 21. The pasta with lentils and Brussels sprouts is ready to enjoy!