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 perfectly with the creamy, yet refreshing spinach pesto.

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

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Calories

610

Serves

2

Ingredients

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

Preparation

  1. First, make the lentil flour by pulsing dry lentils in a food processor until a fine texture is achieved.
  2. 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.
  3. Mix the lentil flour with water, oil, and salt, then let it rest covered for 30 minutes.
  4. Next, take the pasta dough and roll it into thin sheets with a rolling pin. Cut into short rectangles and let dry.
  5. 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.
  6. In a pan, quickly cook the onion in a little olive oil and salt.
  7. 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

Per Serving: Calories: 610 | Carbs: 89 g | Fat: 19 g | Protein: 34 g | Sodium: 51 mg | Sugar: 5 g Calculation not including ingredients labeled "as needed." Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. Hi, I\’ve been searching for a lentil pasta recipe for similar reasons, I have friends who are gluten free and I am trying to reduce my carb intake and increase my protein. I know this is a good combination for my health. I LOVE huge heaping bowlfuls of pasta so it would be great to be eating something other than white flour.

    I\’m wondering how thin you roll the pasta and how long you let it dry. Have you tried freezing it or found another method of storing it? Thanks!