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Homemade Lentil Pasta
[Vegan, Gluten-Free, Grain-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Lentil
Pasta

Homemade Lentil Pasta [Vegan, Gluten-Free, Grain-Free]

610

Dairy Free

Vegan

Homemade grain-free pasta is no longer just a dream — it's a reality. This lentil pasta is amazingly easy to make and the results are unparalleled. It's high-protein, high-fiber, and so filling, you need only a small plate in order to be satisfied. It has a hearty texture that pairs... Read More

Ingredients You Need for Homemade Lentil Pasta [Vegan, Gluten-Free, Grain-Free]

For the Lentil Pasta:

10.58 ounces lentil flour (from about 4 cups dry lentils)
1/2 cup, plus 2 1/2 tablespoons water
1 tablespoon extra virgin olive oil
Salt, to taste

For the Pesto:

3.5 ounces spinach (about 1/2 cup)
10 raw cashews
1 onion
Olive oil, as needed
1 1/2-inch piece ginger root
Zest of 1 lemon
1/8 cup walnuts or hazelnuts
10 basil leaves

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How to Prepare Homemade Lentil Pasta [Vegan, Gluten-Free, Grain-Free]

First, make the lentil flour by pulsing dry lentils in a food processor until a fine texture is achieved.
Line a baking sheet with parchment paper, spread the lentil flour over it, and bake at 90°F for 3 hours, then let cool. Soak cashews for an hour. Coarsely the chop walnuts or hazelnuts.
Mix the lentil flour with water, oil, and salt, then let it rest covered for 30 minutes.
Next, take the pasta dough and roll it into thin sheets with a rolling pin. Cut into short rectangles and let dry.
Steam the spinach for 30 seconds. Let cool, then squeeze out excess moisture and place it in a blender with cashews (drained), salt, basil, olive oil, and ginger root.
In a pan, quickly cook the onion in a little olive oil and salt.
Boil the pasta for 5 minutes in water, drain, and toss with pesto, onion, lemon zest, and an extra sprinkle of hazelnuts and walnuts.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.