Garden Fresh Lentil Pesto Pasta Recipe

About this recipe

Garden Fresh Lentil Pesto Pasta is a comforting Italian-inspired meal that combines the vibrant flavors of fresh basil pesto with hearty lentil pasta, all crafted to suit vegan, -free, and high-protein dietary preferences. Perfect for dinner, this dish brings together the simplicity of garden-fresh ingredients and the warmth of homemade cooking, making it an ideal choice for families seeking a wholesome yet budget-friendly meal. A medley of bell peppers, zucchini, and cherry tomatoes adds bursts of color and flavor, while a sprinkle of nutritional yeast lends a cheesy depth without . Enjoy this delightful dish, full of protein and packed with vibrant flavors, all while staying true to dietary constraints. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Basil Leaves
• 100 g Kaju Kani
• - Olive Oil
• 250 ml Lemon Juice Concentrate
• 50 g Asafoetida Powder
• - Baby Tomatoes
• 2 pcs Zucchini
• 1 kg Bell Peppers
• 100 g Salt
• 50 g Black Pepper Powder
• 100 g Sunflower Seeds Plain
• 20 g Oregano

Instructions

1. 1. Cook the -free lentil pasta according to package instructions. Once cooked, drain and set aside.
2. 2. Prepare the pesto by blending fresh basil leaves, cashews, olive oil, lemon juice, asafoetida, nutritional yeast, salt, and black pepper until smooth. Adjust seasoning as needed.
3. 3. In a large pan, heat a small amount of olive oil and sauté the diced zucchini, red bell pepper, and cherry tomatoes until they soften slightly, about 5 minutes. Sprinkle with dried oregano for added flavor.
4. 4. Combine the cooked pasta, sautéed vegetables, and pesto sauce in the pan. Toss everything together over low heat for 2-3 minutes, ensuring the pasta is well coated and heated through.
5. 5. Serve the pasta warm, garnished with sunflower seeds for added texture and a sprinkle of nutritional yeast for extra flavor.