Mindful + Minimalist

Lentil Rotini for Lunch

by admin | Nov 21, 2024 | Food & Health

I made this yesterday, and it was quite delicious. It was also filling, which makes it possibly good for two. It depends all on your appetite, of course. Here’s the recipe. Although I did not have the basil to garnish over, I did cook the sauce with cilantro spices.

Sure! Here’s a delicious recipe for Lentil Rotini with Vegan Feta and Roasted Garlic, served with crispy roasted Brussels sprouts. It’s a simple, flavorful dish packed with plant-based goodness!

Lentil Rotini with Vegan Feta and Roasted Garlic served with Crispy Roasted Brussels Sprouts

Ingredients:

For the Lentil Rotini:

• 8 oz lentil rotini (or any lentil-based pasta)
• 1 tbsp olive oil (for sautéing)
• 1/2 cup vegan feta cheese, crumbled (store-bought or homemade)
• 3-4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil or parsley (optional, for garnish)

For the Crispy Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp avocado oil (or any high-heat oil)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/2 tsp dried oregano
• Optional: 1-2 tbsp balsamic vinegar or lemon juice (for a tangy finish)

Instructions:

1. Prepare the Brussels Sprouts:
   • Preheat the oven to 400°F (200°C).
   • Trim the ends off the Brussels sprouts and slice them in half.
   • Toss the Brussels sprouts with avocado oil, salt, black pepper, and oregano in a large mixing bowl until they’re evenly coated.
   • Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer for the crispiest texture.
   • Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy on the edges. If you’d like extra crispiness, roast for a few more minutes, but keep an eye on them so they don’t burn.
   • Optional: For extra flavor, drizzle with a little balsamic vinegar or a squeeze of lemon juice before serving.
2. Cook the Lentil Rotini:
   • While the Brussels sprouts are roasting, bring a large pot of salted water to a boil.
   • Add the lentil rotini and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
   • Once cooked, drain the pasta, but reserve about 1/2 cup of pasta water for later.
3. Make the Garlic and Vegan Feta Sauce:
   • While the pasta cooks heat 1 tbsp of olive oil in a pan over medium heat.
   • Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.
   • Add the drained pasta to the pan with the garlic and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to create a light sauce.
   • Add the crumbled vegan feta cheese and stir until it softens and melts into the pasta. Season with salt and pepper to taste.
4. Assemble the Dish:
   • Serve the lentil rotini on a plate or bowl, topped with the crispy roasted Brussels sprouts.
   • Garnish with fresh herbs, such as basil or parsley, if desired.
   • Enjoy your delicious, plant-based meal!

This recipe balances the hearty, protein-packed lentil rotini with the crispy, savory Brussels sprouts and tangy vegan feta, creating a satisfying and flavorful dish. The roasted garlic adds a lovely depth to the pasta, and the crispy sprouts add crunch and umami to each bite. Enjoy!