Red lentil pasta salad with roasted vegetables (grain-free)
Made using red lentil pasta, this hearty pasta salad pleases all palates!
Ingredients
- 12 ounces red lentil pasta use black bean or chickpea pasta for migraine diet
- 1 zucchini diced
- 8 ounces mushrooms thinly sliced
- 2 tablespoons olive oil (extra virgin)
- 12 ounces red pepper spread eggplant spread, or similar (I used Trader Joe's)
- 1/2 teaspoon sea salt omit for low-sodium diet
- 1 teaspoon black pepper
- 1 package basil leaves (fresh) about 12-16 leaves
- 1 package oregano leaves (fresh) about 3 sprigs, strip leaves off stems
Instructions
- Cook pasta according to package directions until al dente. Rinse with cold water and drain well.
- Preheat oven to 450F/230C/gas mark 7.
- Place prepared vegetables in a pile in the center of a rimmed baking sheet and drizzle with olive oil, then toss well and add the salt (if using) and pepper. Shake sheet to distribute vegetables evenly in one layer.
- Roast for 10 minutes, stir, then 5, then 5. Vegetables should be golden brown and shrunken in size. Let cool
- Combine all ingredients and toss. Add fresh basil leaves and fresh oregano leaves before serving.