Pasta Lensi

Antipasto is also known as the best part of any holiday gathering. Comment your favorite holiday antipasto below. ⬇️

Repost via Torché Nash:

Ever since I was a kid, pasta has been my favorite dish and as a mom, it’s a dish I find that’s simple to prepare and fulfilling to eat. Nowadays, it’s easier than ever to incorporate more flavor and healthier ingredients.

Pasta Lensi is a plant-based protein pasta from Italy that will inspire you to create all new dishes and try twists on classic Italian meals. Pasta Lensi is vegan, gluten-free and contains 22 grams of plant-based protein in every 3.5 oz portion!

This just made pasta night even more enjoyable! I added a few steamed vegetables to incorporate more color - and this red lentil pasta primavera came out amazing.

Soaking up every last bit of fall with our favorite seasonal veggie, Butternut Squash. 🧡 Our Chickpea Casarecce pairs perfectly with this cozy dish by amandamacgregor.com!

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It’s a classic Italian dish for dinner today!
Baked Ziti is our family favorite and I have used Pasta Lensi to make this recipe and I am so happy how it turned out ! Pasta Lensi is a plant-based protein pasta from Italy that will inspire you to create all new dishes and try twists on classic Italian meals. So creamy and delicious ! I love the fact that these pasta’s are delicious, healthy, vegan and gluten-free! Do give it a try and I am sure you will love it like me!

Here goes the recipe in detail:
10 oz Box Pasta Lensi Chickpea Casarecce
1 tablespoon olive oil, plus more for drizzling over pasta
1 cup ricotta cheese
1 egg
1 cups mozzarella cheese
1/2 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 cups marinara sauce
Basil
Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside.
Cook pasta according to the package instructions and transfer it to a large bowl.
Mix together the ricotta, egg, 1/4 cup mozzarella cheese, Parmesan cheese, Italian seasoning, salt and pepper.
Add the marinara sauce and stir until combined, stirring gently.
Transfer the pasta into the prepared baking dish and top with the remaining mozzarella cheese.
Bake for 25-30 min or until the cheese is golden brown and the pasta is bubbly. Once done allow the pasta to rest for 5 minutes and garnish with fresh basil and serve.

You can't beat a homemade Italian dish using our Chickpea Casarecce pasta. 😍 Recipe by ⋒ Tori Gilliam ⋒ below ⬇️

🍝 2 oz. Chickpea Pasta by Pasta Lensi
🧄 1/4 cup Rao's Homemade Roasted Garlic Sauce simmered with 1/8 cup almond milk
🍞 1 Sweet Potato Toast by CAULIPOWER w/ butter and everything but the bagel seasoning
🍗 3 1/2 oz. Chicken Tenderloins
🧀 1 tsp Parmesan
🍅 Grape Tomatoes , Spinach , Red Pepper Flakes, & Cucumber to garnish

Pasta Lensi leaves More to Amore with every delicious bite.

Repost via Tasting With Tina:

New Recipe! This Pumpkin Burrata Pasta is SO good.⁠
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Made with Pasta Lensi Yellow Lentil Penne Rigate, this pasta dish is perfect for fall. ⁠
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Pasta Lensi is a plant-based pasta from Italy that will inspire you to create twists on classic Italian dishes. I love it because it's authentic Italian pasta (made in Italy!) and is packed with protein.⁠
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Get the recipe below and grab the link in my bio to learn more!⁠
⁠
2 tablespoons olive oil⁠
1/4 cup pine nuts⁠
10 sage leaves⁠
1 box Pasta Lensi Yellow Lentil Penne Rigate⁠
2 tablespoons extra virgin olive oil⁠
1 cup pumpkin puree⁠
2 cloves garlic, minced⁠
1/2 teaspoon turmeric ⁠
1/2 teaspoon salt⁠
1/2 teaspoon black pepper⁠
1 box Pasta Lensi Yellow Lentil Penne Rigate⁠
1 ball burrata cheese⁠
⁠
1. In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden brown, about 2 minutes. Remove pine nuts from skillet.⁠
2. Add sage leaves to the skillet. Fry for 3 minutes on medium heat, until crisp. Remove from the skillet and set aside.⁠
3. Make Pasta Lensi Yellow Lentil Penne Rigate according to package directions.⁠
4. While pasta is cooking, add extra virgin olive oil, pumpkin puree, garlic, turmeric, salt, and pepper to the skillet over medium heat. Cook for 2 minutes, until fragrant. Add 1 cup pasta water and stir well.⁠
5. Add cooked pasta to the skillet and stir well. Serve topped with burrata cheese, toasted pine nuts, and crispy sage.⁠
⁠

Authentic Italian pasta with lots of protein? Coming right up. Explore new, protein-filled places with Pasta Lensi.

You can never have enough Beets. 😍 crafted the perfect pasta recipe using our Red Lentil Pasta with Beet and Ginger and a special beet and cashew sauce. 🙌

National Pasta Day calls for something delicious. This Spinach & Ricotta Yellow Lentil Pasta recipe is creamy and easy. Get the recipe here: https://bit.ly/3xNlwPk

Hosting this Sunday? 🏈 We've got you covered! Try out this One Pot Mac and Cheese recipe with Chickpea Casarecce. Recipe details below ⬇️

Ingredients:
1 pkg (10 oz) Pasta Lensi® Chickpea Casarecce
1 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 small head of cauliflower, cut into florets (6 cups)
1 packet (1 oz) ranch seasoning
1 1/2 tsp salt
1/2 tsp cracked black pepper
1 1/2 cups 35% whipping cream
1 1/2 cups grated aged Cheddar cheese
1/2 cup cream cheese, cubed
1/3 cup grated Parmesan cheese
2 tbsp butter
2 tbsp chopped fresh parsley
1 tsp chopped fresh chives

Instructions:
1. Heat oil in a large pot medium heat. Add onion and garlic; cook for 3 to 5 minutes, stirring occasionally, until softened and fragrant.
2. Add cauliflower florets, ranch seasoning, salt and pepper. Cook for 3 to 5 minutes, stirring occasionally. Stir in pasta, whipping cream and 3 cups water; bring to a boil. Reduce heat to medium-low and cover. Cook for 8 to 10 minutes, stirring occasionally, or until pasta is almost fully cooked and liquid has almost all absorbed.
3. Stir in Cheddar cheese, cream cheese, Parmesan cheese and butter. Cook for an additional 2 to 3 minutes, stirring occasionally, until cheese is melted. Let stand 5 minutes.
4. Sprinkle with parsley and chives before serving.

The leaves are changing, which means it's time to break out the best seasonal flavors! This Pork and Pepper Pasta recipe with Lentil Pasta with Pumpkin and Tumeric is a great place to start. 🤩

Get the recipe: https://bit.ly/3Kj7LN9

More plants. More protein. Leguma mia! Explore new, protein-filled places with Pasta Lensi.

Happy First Day of Fall 🍂🍁 We're celebrating with our new butternut squash recipe featuring our Yellow Lentil Penne. Recipe details below 👇

Ingredients:
1 pkg (10 oz) Pasta Lensi® Yellow Lentil Penne
4 cups butternut squash, dice into 1/4 -inch cubes
1/2 cup butter
2 cups freshly grated Parmesan cheese
1/2 tsp salt
2 tsp black pepper

Instructions:
1. Cook pasta according to package directions, adding butternut squash to water during the last 5 minutes of cooking time. Drain, reserving 1/4 cup cooking liquid.
2. In a large skillet set over medium heat, melt butter. Cook for 3 to 5 minutes or until butter is browned and speckled.
3. Add cooked pasta, butternut squash, Parmesan cheese, reserved cooking liquid, salt, and black pepper to skillet and toss until cheese is melted and pasta is well coated.

Plant-based meals don't have to be complicated. keeps it simple using our Red Lentil Pasta to create an easy and fulfilling weeknight meal. Recipe details below ⬇️

Ingredients:
MID'S True Sicilian Pasta Sauce plant based sausage style
Pasta Lensi red lentil pasta
sliced red onion
minced garlic
fresh spinach
grated parmesan
s/p, red chili flakes, Italian seasoning, garlic powder, onion powder

Boil your noodles to your liking
Sauté onions, garlic and spinach together in a pan and season to taste, once cooked down add your sauce
Once noodles are cooked, drain them and add to you pan of sauce and combine the top so all noodles are fully coated
Top with some grated parmesan and you’re ready to eat🤤

Let's be real, the best weeknight meals are ones you can make in 30 minutes or less. This recipe by using Red Lentil Fusilli is an easy back-to-school dinner that your family will love.

What's your favorite pasta shape? We are loving our Fusilli in this delicious pasta salad. It's the perfect dose of veggies and plant-based protein in every bite. 🍅🥒🤩 Get the recipe 👉 https://bit.ly/3HJcwOQ

For a fresh-tasting and fulfilling dinner, try out this tuna pasta recipe by The Wellness Kitchenista featuring our Yellow Lentil Penne. Your tastebuds can thank us later.

Spaghetti and Zucchini Carbonara 🌿😍 Dinner has never looked this tasty! Recipe details below 👇

Ingredients:
1 pkg (10 oz) Pasta Lensi® Yellow Lentil Spaghetti
2 tbsp olive oil
1 small zucchini, halved length wise and thinly sliced
3 tbsp thinly sliced sundried tomatoes
½ tsp smoked paprika
½ cup 35% whipping cream
1 cup grated parmesan cheese
1 tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley

Instructions:
1. Cook Pasta Lensi Yellow Lentil Spaghetti. Drain, reserving ¼ cup pasta water.
2. In a large skillet set over medium heat, add oil. Add zucchini, sundried tomatoes and smoked paprika. Cook, stirring occasionally, for 3 to 5 minutes or until zucchini is tender crisp.
3. Add cooked pasta, pasta water, parmesan cheese, salt, and black pepper to skillet. Cook, stirring occasionally, for an additional 3 to 5 minutes or until sauce is thickened and pasta is well coated.
4. Sprinkle with parsley before serving.

This Shrimp and Ricotta Pasta dish is your sign to try Lentil Pasta with Beet and Ginger. Get the recipe 👉 https://bit.ly/39QzYxc

This pepper pasta sauce by atop of our Red Lentil Fusilli is a combo that simply can't miss! Sauce recipe details below ⬇️

🫑 Ingredients:
3 tbsp EVOO
3 bell peppers, chopped
1 vidalia onion, chopped
5 garlic cloves, minced
2 28-oz cans Cento crushed San Marzano tomatoes
1 6-oz can tomato paste
As needed: red pepper flakes, salt, pepper, fresh basil leaves (chopped)

👩‍🍳 To cook:
In a large pot, sauté the peppers & onions in the EVOO until soft. Add garlic & sauté for 2 more min. Add tomato paste and mix for 2 min to let caramelize. Add crushed tomatoes. Add spices as needed. Let simmer for 1 hour minimum. At the very end, add basil.