Best Spaghettini With Spicy Lentil Sauce Recipes

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CORIANDER-SCENTED RED LENTILS WITH SPAGHETTINI



Coriander-Scented Red Lentils with Spaghettini image

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 12

1/4 cup vegetable oil
2 small onions, finely chopped
1 clove garlic, minced
Quarter-size slice of fresh ginger, minced
1 tablespoon white wine vinegar
1/2 teaspoon each ground coriander and cumin
1 cup red lentils
2 cups chicken broth
1 pound spaghettini
1/4 cup butter, optional
Freshly ground black pepper
1 cup (firmly packed) fresh mint leaves

Steps:

  • Heat oil in a medium saucepan. Add onions and cook, stirring occasionally until they begin to wilt. Add garlic and ginger and saute 30 seconds. Deglaze with vinegar and evaporate.
  • Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy, about 10 to 15 minutes; season to taste with salt and pepper.
  • Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat; toss with butter and lentils; adjust seasoning. Serve out a portion and garnish with mint.

SPICY RED PASTA WITH LENTILS



Spicy Red Pasta with Lentils image

Simple, 30-minute spicy red pasta sauce with red lentils for added protein and fiber. Serve over gluten-free pasta for a delicious and hearty plant-based meal!

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 16

1/2 cup dry red lentils ((rinsed in cool water for 1 minute))
2 cups water
1 pinch sea salt
1 Tbsp olive oil
3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1/4 cup carrots ((very finely diced))
1/4 cup diced tomatoes ((optional))
1 15-ounce can tomato sauce*
2 Tbsp tomato paste
1 pinch sea salt ((plus more to taste))
1/2 tsp red chili flakes ((divided))
1 Tbsp dried or fresh oregano
1 Tbsp dried or fresh basil
1-2 Tbsp sweetener of choice ((such as organic cane sugar or coconut sugar))
1 Tbsp vegan parmesan cheese
8 ounces gluten-free pasta

Steps:

  • Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).
  • Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.
  • When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.
  • While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.
  • To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.
  • Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.
  • If serving with pasta, cook according to package instructions at this time. Then drain and set aside.
  • Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
  • Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
  • Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
  • Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.

Nutrition Facts : ServingSize 1 serving, Calories 778 kcal, Carbohydrate 138.6 g, Protein 33.3 g, Fat 11.3 g, SaturatedFat 2.2 g, Sodium 1100 mg, Fiber 30.9 g, Sugar 20.8 g

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

HEARTY LENTIL SPAGHETTI



Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

SPAGHETTINI WITH SPICY SEAFOOD



Spaghettini with Spicy Seafood image

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

LENTIL SPAGHETTI SAUCE



Lentil Spaghetti Sauce image

A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

Provided by Julesong

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil (I use broth instead)
1 onion, chopped
2 cloves garlic, minced or pressed
1 cup uncooked red lentil
2 cups beef broth or 2 cups vegetable broth (I prefer beef broth)
1 (5 1/2 ounce) can tomato paste
3/4 cup water
1 tablespoon chopped fresh parsley (or 1 tsp dried)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
  • Add lentils and water (or broth).
  • Cover and cook on low heat until lentils are tender (20-35 minutes).
  • Add tomato paste, 3/4 cup water and seasonings.
  • Cover and cook until lentils are soft and mushy (about 10-15 minutes).
  • Serve over cooked spaghetti.
  • If desired, sprinkle with grated Parmesan cheese.

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