I am enjoying the new red lentil
pasta varieties that have been popping up at the store. If you are going to
have pasta, these are a good way to go, with just lentils, quinoa and water
as ingredients, and packed with protein and other nutrients.
This recipe is a cold salad twist on linguine with tomato,
basil & garlic. And it takes the nutrition density even a step
further by eliminating the refined oil and instead getting it from whole
foods like avocado. You can add other veggies to the asparagus or eliminate
the asparagus for a more traditional version of a tomato, basil, garlic
“TBG” pasta salad.
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printable recipe card, grocery list and more!)
oil free red lentil pasta salad t.b.g.a.
1 box Pow
red lentil linguine (8 oz.)
2 large heirloom tomatoes (about 2 cups), cut into 1/4 inch pieces, seeds
and juice included
2-3 cloves garlic (depending on how much garlic you like)
1/4 cup fresh julienned basil
1 fresh lime, juiced
1 avocado, diced
3 tbsp. hulled hemp hearts
1/4 cup nutritional yeast
1 bunch asparagus- just the tips
Sea salt & pepper to taste
Cook the pasta to al dente per manufacturer’s instructions. About
2 minutes before you strain the pasta, add the asparagus tips so they can
blanch a bit. Strain and cool the pasta and asparagus under running water
immediately and set aside. Meanwhile, place the tomatoes, basil, garlic
& lime juice into a medium mixing bowl. Add the avocado and mix
gently. The mixture will blend together and the avocado with give it a
creamy, emulsified consistency. Be gentle so the avocado doesn’t get totally
broken down. You want pieces of avocado to remain intact.
Add the pasta, asparagus, hemp hearts, and nutritional yeast, and
gently mix to incorporate everything. Add salt and pepper to taste. Serve
immediately with fresh basil for garnish
NOTE: the lentil pasta does not do so well as a leftover, so its
better to enjoy this right away, or half the recipe if you don’t think you
will eat all of it. This recipe makes about 4 servings.
Hemp hearts are a great fatty substitute for dairy, containing
essential fatty acids, fiber, and other phytonutrients.
oil free red lentil pasta salad t.b.g.a.
Ingredients
- 8 oz red lentil linguine I use 1 box Pow Red Lentil Linguini
- 2 cups heirloom tomatoes cut into 1/4pieces, seeds and juice included; equivalent to 2 large heirloom tomatoes
- 2 cloves garlic or more depending on how much garlic you like
- 1/4 cup basil julienned
- 2 tbsp. lime juice about 1 lime juiced
- 1 medium avocado diced
- 3 tbsp. hulled hemp hearts
- 1/4 cup nutritional yeast
- 1 bunch asparagus tips
- Sea salt & pepper to taste
Instructions
- Cook the pasta to al dente per manufacturer's instructions.
- About 2 minutes before you strain the pasta, add the asparagus tips so they can blanch a bit. Strain and cool the pasta and asparagus under running water immediately and set aside.
- Meanwhile, place the tomatoes, basil, garlic & lime juice into a medium mixing bowl. Add the avocado and mix gently. The mixture will blend together and the avocado with give it a creamy, emulsified consistency. Be gentle so the avocado doesn't get totally broken down. You want pieces of avocado to remain intact.
- Add the pasta, asparagus, hemp hearts, and nutritional yeast, and gently mix to incorporate everything.
- Add salt and pepper to taste. Serve immediately with fresh basil for garnish
- NOTE: the lentil pasta does not do so well as a leftover, so its better to enjoy this right away, or half the recipe if you don't think you will eat all of it.