Red Lentil Spaghetti with Chipotle & Poblano Peppers
Red Lentil Spaghetti with Chipotle & Poblano Peppers
35 minutes total
- Beef
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Long
- Protein
- Summer Recipes
- Tomato
- Weekend
- Weeknight
POBLANO & CHIPOTLE PEPPERS BRING A SMOKY QUALITY TO THIS RED LENTIL PASTA RECIPE.
Ingredients
Serves 4
1 | Box Barilla® Red Lentil Spaghetti pasta |
3 | Tablespoons olive oil, divided |
1/3 | Cup yellow onion, diced |
1 | Clove garlic, chopped |
1-2 | Tablespoons chipotle pepper |
12 | Ounces ground beef |
1 | Poblano pepper, diced ½ inch |
4 | Plum tomatoes, diced ½ inch |
½ | Cup queso fresco cheese, crumbled |
1/3 | Cup cilantro, roughly chopped |
2 | Limes |
To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, cook pasta according to package directions.
Step 2
Meanwhile, in a skillet sauté onion and garlic with olive oil for three minutes.
Step 3
Stir in chipotle pepper and cook for a minute.
Step 4
Add beef; brown over high heat, add poblano pepper and tomatoes, season with salt; continue cooking for 10 minutes.
Step 5
Drain pasta and toss with meat mixture.
Step 6
Top with cheese and cilantro, and drizzle with lime before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta