Creamy Gluten-Free Pasta with Lentils and Brussels Sprouts

Pasta with Lentils and Brussels Sprouts
Category: First Courses
Servings: 4

A delicious and wholesome recipe that brings together the hearty richness of lentils, the earthy taste of Brussels sprouts, and the comforting warmth of pasta. This gluten-free pasta dish is both nutritious and filling, making it a perfect meal for both busy weekdays and relaxed weekends. The creamy Brussels sprouts sauce, combined with the tender lentils and delicate pasta, creates a flavorful harmony that is sure to please everyone at the table.

Ingredients

Instructions

1. Prepare the Lentils
   Start by rinsing the red lentils under cold water. Place them in a saucepan with plenty of water and set them aside to cook. Bring it to a boil, then reduce the heat and simmer for around 15-20 minutes until the lentils are tender but not mushy. Once cooked, drain and set them aside, keeping a little bit of the cooking water.

2. Prep the Vegetables
   Peel and finely chop the shallot. Rinse the cherry tomatoes and cut them in half. For the Brussels sprouts, remove any outer leaves that are damaged, and trim the tough base of the stalks. Cut the sprouts in half if they are large.

3. Cook the Brussels Sprouts
   Bring a small pot of water to a boil, then drop in the Brussels sprouts. Cook for about 10 minutes until they are tender. Once cooked, drain the Brussels sprouts, but keep some of the water to use later. Place the Brussels sprouts into a blender or food processor, add the fresh cream, and blend until smooth and creamy. Season with salt to taste.

4. Cook the Pasta
   In a large pot, bring water to a boil and add salt. Drop in the gluten-free fusilli and cook according to the package directions, typically for about 10 minutes. Once cooked, drain the pasta, saving some of the cooking water for later if needed.

5. Make the Sauce
   While the pasta is cooking, heat the extra virgin olive oil in a large pan over medium heat. Add the chopped shallot, and sauté for a couple of minutes until softened. Toss in the chopped thyme and rosemary, letting the herbs release their flavors for about 1 minute. Add the lentils to the pan, stirring to combine. Season with salt and black pepper to taste.

6. Combine and Toss
   Once the pasta is cooked, add it directly into the pan with the lentils and herbs. Add the halved cherry tomatoes and mix everything together, allowing the heat from the pasta to warm the tomatoes through. If the mixture feels too dry, add a bit of the reserved pasta water to help loosen it up.

7. Serve
   To serve, place a generous spoonful of the creamy Brussels sprout sauce at the base of each plate. Then top it with the pasta mixture. Garnish with Kalamata olives and freshly cracked black pepper, and serve immediately.

Tips and Variations

• For a richer flavor: Add a touch of grated Parmesan or vegan cheese on top when serving.
• Adding greens: You can also mix in some spinach or kale for an extra burst of green and nutrition.
• Swap for other pasta shapes: While fusilli is great for holding the creamy sauce, feel free to use another gluten-free pasta of your choice, such as penne or spaghetti.
• For a bit of crunch: Toasted pine nuts or pumpkin seeds can make a great topping.

Nutritional Information (Per Serving)

This Pasta with Lentils and Brussels Sprouts is the perfect dish to enjoy a rich, comforting meal without compromising on flavor or health. It’s packed with plant-based protein from the lentils and a creamy sauce that’s made without heavy dairy, making it a great option for both vegan and gluten-free diets. Enjoy this filling, flavorful meal any time you want something hearty and nourishing.