Red Lentil Spaghetti with Sautéed Eggplant and Sweet Potato
Red Lentil Spaghetti with Sautéed Eggplant and Sweet Potato
45 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Long
- No Meat
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti pasta |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Small yellow onion, diced |
| 1 | Sweet potato, peeled and diced ½ inch |
| 1 | Eggplant, diced ½ inch |
| 2 | Cups veggie broth |
| 1 | Bunch basil, torn |
| ½ | Cup Parmigiano-Reggiano cheese, grated [optional for vegans] |
| To taste | Salt and black pepper |
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
Season eggplant with salt; place in a colander with a weight on top to drain for 2 hours.
Step 2
Bring a large pot of water to a boil. Cook pasta according to package directions.
Step 3
Meanwhile, in a skillet sauté onion with olive oil for three minutes, add sweet potato and eggplant. Continue cooking for 3-4 minutes, then add broth, bring to boil and simmer until both potato and eggplant are cooked through, season with salt and pepper.
Step 4
Drain pasta, toss with veggies, stir in basil leaves and cheese.
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