Red Lentil Penne Pasta | Healthy Pasta Recipe |Easy Red Sauce Pasta
#RedLentilPenne #RedLentilPasta #RedSaucePastaRecipe
Red lentil Penne is a gluten free plant based pasta made using red lentils. It’s rich in natural protein and fiber.
Cook the Penne pasta as per instructions in package and keep it ready. I added more garlic for nice flavor. If you are using red onion and red bell peppers , it will give more color to the pasta.
The seasonings and tomato sauce quantity can be adjusted as per your taste. Cook the chicken with salt and pepper and shred it. I have used Mozzarella cheese here, but you can use Parmesan or Cheddar cheese also.
Enjoy your Penne Pasta!!!
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Lentil pasta recipe | Creamy Chicken Mushroom Pasta Recipe | Red Lentil Pasta Recipe |Fusilli Recipe
This is an easy, quick and so delicious recipe that we cook very often for our dinners. Who doesn’t love a good comforting bowl of pasta? This recipe was quite an experiment which turned out to be great! For this recipe we used Red Lentil Fusilli Pasta, which is actually so nutritious, but of course feel free to use your favourite type and shape pasta!
Lentil pasta recipe | Creamy Chicken Mushroom Pasta Recipe | Red Lentil Pasta Recipe |Fusilli Recipe
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INGREDIENTS:
• 500 g Chicken Thighs;
• 250 g Chestnut Mushrooms;
• 300 ml Double Cream;
• 250 g Red Lentil Fusilli pasta;
• 3 Medium chopped onions;
• 200 g Washed Spinach;
• 3 Cloves chopped garlic;
• 2 Tsp Thyme;
• 3 Tsp Italian Herbs;
• 2 Tsp Paprika + 1 Tsp Smoked Paprika;
• 1 Green Chilli;
• Salt to taste;
• 2 Tsp Black pepper;
• 4 Tsp Olive Oil;
• 2 Tsp Soy Sauce;
• 4 Tsp Parmesan;
• 50 g Grated cheddar cheese
• 1 cube of chicken stock melted in 250 ml hot water
PROCESS:
1. Firstly, we will fry the chicken thigh cubes: in a pre-heated pan add 2 tbsp olive oil, chicken, 1 tsp garlic, chilli, salt, pepper, 2 tsp paprika, thyme and mix well, then fry covered for about 5-7 minutes;
2. Then remove chicken from the pan, set aside (preferably in a covered bowl);
3. Add 2 tsp olive oil, garlic, mix for a few seconds;
4. Then add chopped onions and cook them for about 2-3 minutes until they start to sweat;
5. Then add mushrooms, Italian herbs, salt, pepper, 1 tsp paprika and 2 tsp soy sauce and mix well. Fry for 5 minutes;
6. Then add the chicken, 250 ml of chicken stock, mix, cover and cook for about 10 minutes on low heat;
7. While chicken/mushrooms are cooking, boil pasta according to packed instructions;
8. After 10 mins, add double cream, spinach and parmesan & cheddar cheese and gently simmer for 2-3 minutes;
9. Now plate it up and enjoy the comforting flavour of this pasta!
#Redlentilpasta #Lentilpastarecipe #Chickenpasta #Creamychickenpastarecipe #chickenmushroomrecipe #easypastarecipe #healthypasta
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Red Lentil Pasta Recipe
This red lentil pasta recipe is one of the most delicious and healthy pasta dishes I've ever had. The sauce is made from red lentils cooked until creamy and infused with sriracha, soy sauce and fresh lime juice for a real flavour explosion! See my recipe here:
Red Lentil Pasta
This lentil pasta recipe is the ultimate easy vegetarian meal that is filled with protein and ready within minutes! Rich marinara sauce is mixed with tender nutritious vegetables for a wholesome balanced meal that is bold in flavor.
Recipe --
Red Lentil Pasta with White Sauce /Red Lentil Pasta recipe
Ingredients:
red lentil pasta-350 gm,
frozen peas -1/2 cup,
diced carrots -1/2 cup,
bell peppers-1 cup,
chilli flakes,
pepper powder,
salt,
water-5 cups,
pasta broth-1/2 cup (pasta boiled water )....
olive oil,
Simple Lentil Spaghetti From Stanley Tucci's Taste
Today, we'll attempt to cook Lentil Spaghetti from Taste: My Life Through Food written by award-winning actor, Stanley Tucci.
Taste by Stanley Tucci:
Instagram and TikTok:
Ingredients:
1/2 carrot, chopped
1 onion, chopped
1/2 stalk celery, chopped
1/2 garlic clove, sliced
3 Tbsp olive oil
1 cup dried brown lentils
1/2 pound spaghetti
1 1/2 cup marinara
1 28oz can of San Marzano Tomatoes
Directions:
1. Prep your carrots, onion, celery and garlic. For the Marinara, we are going to make our own, so start by placing your tomatoes in a bowl and break apart by hand. If you'd like the sauce a bit smoother, feel free to strain through a fine mesh strainer.
2. For the lentils, in a medium saucepan. Fill the pan with cold water to 1 inch above the lentils. Slowly bring to a simmer and cook until the lentils are tender, about 20 minutes. Remove from heat
3. For the Marinara, take a large pan, bring to medium heat and add a couple tablespoons of olive oil and then add your onions. Saute until they are translucent, about 3-4 minutes. Then add in a couple pieces of basil and saute for an additional 30 seconds. Then add your tomatoes and we're going to simmer for 20-25 minutes. If your sauce is too thick, feel free to add a cup of water and continue simmering. Finish off with some salt and black pepper to taste
4. The recipe calls for breaking the spaghetti into 1 to 1 1/2 inch pieces. You can complete this by using a kitchen towel to avoid making a mess. Then bring a large pot of salted water to a boil, and cook the spaghetti until al dente
5. Returning to the recipe, bring a medium/large pan to medium heat and add in some olive oil. Then, add in your onions, carrots and celery from earlier. You are going to cook for a few minutes until they have softened. At this point, add in your sliced garlic and cook for an additional minute or two.
6. Drain the lentils and add directly into the pan with the vegetables. Add in your marinara sauce, then cover and simmer for about 10 minutes. I added a little bit of water to mine as the sauce was thick. Afterward, add the pasta into the dish and simmer for 3 minutes, season with salt and pepper and the dish is complete!
If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org