Once upon a time, I loved nothing more than a big bowl of pasta and a delicious tomato sauce. Since discovering my gluten intolerance I have been searching for pastas I can eat. I have found a wide variety in the supermarket and red lentil pasta is a great example of what can be bought today.
Nowadays, as well as experimenting with the ingredients I buy from the supermarket, I also like to try new recipes too. I still love bowls of pasta and sauce but I also like to try new meals too. I worked as a temporary staff member on an admin team a few years ago and I always remember one of my co-workers talking about cooking left over pasta in eggs.
At the time I thought it sounded quite disgusting and I didn’t bother to try it. However, as I love to experiment now I thought I’d give it a go with my new find from the shops, red lentil pasta. I mixed my sunshine omelette with pasta and I feel I made a delicious dinner. My husband Howard and son Ted loved it too.
- Large saucepan
- Sharp knife
- Chopping board
- Roasting tray
- Frying pan
- Large mixing bowl
- Plastic brush
- Fish slice
- Pasta x 300g
- Leek x 1
- Butternut squash x 1 small
- Carrots x 2
- Courgette x 2
- Yellow pepper x 1
- Nutritional yeast x 4 tbsps (optional)
- Eggs x 8
- Dried mixed herbs x 2 tsps
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4.
- Pour water into the large pan and put on a high heat on the hob.
- Bring the pan to the boil and add the pasta.
- Turn the heat down on the pan and leave the pasta to simmer as per the packet instructions.
- Drain the pasta through the colander once cooked.
- Meanwhile, peel the butternut squash, cut it in half and remove the seeds.
- Cut the squash into small cubes about 1 centimetre in size.
- Slice the top from the yellow pepper and remove the seeds and green stalk.
- Again, cut the pepper into 1 centimetre pieces.
- Peel the carrots and courgettes and grate them.
- Put all of these vegetables into the baking tray.
- Drizzle with olive oil and sprinkle with salt and pepper to your taste.
- Toss all these ingredients together and put them into the oven for about 30 minutes.
- Finally cut the top and tail from the leek and then slice into thin strips.
- Put the frying pan on a high heat and add the oil.
- Spread the oil evenly across the base of the pan with a plastic brush.
- When the pan is hot put the sliced leeks in.
- Fry until they become see through/translucent.
- Now remove the frying pan from the heat.
- Remove the vegetables once they have turned golden brown in the oven.
- Crack the eggs into a large mixing bowl and scramble the eggs.
- Sprinkle in the dried mixed herbs.
- Turn the grill onto a high heat.
- Put the roasted vegetables into the frying pan along with the egg and herb mixture and nutritional yeast.
- Place the frying pan back on the hob and cook until the base becomes solid.
- Add in the pasta and put under the grill until the top becomes golden brown.
- When it’s cooked, remove and cut like a pizza.
- Then serve and enjoy.
DF and GF Red Lentil Pasta Frittata was a scrummy dinner that we all enjoyed. It was very simple to cook and probably took me about 45 minutes to put together. Howard and Ted love omelette and pasta so putting the two together made sense in the end. We ate this with fried kale and a drizzle of homemade salad dressing. It was yummy. However you decide to eat this meal, as always, enjoy.
What’s your most weird and wonderful meal?Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx