Red Lentil Pasta with Spring Primavera

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all!

Gluten-free pasta has come a long way, both in terms of texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to varieties made from brown rice or corn, it’s now easy to find beautiful and colorful varieties that incorporate healthful ingredients such as lentils, beans, quinoa, and even charcoal. We tested different shapes and varieties to arrive at these three flavorful, complex, and visually-pleasing dishes for your spring table. We even used dairy alternatives to make the dishes accessible to a wider swath of people with food sensitivities. We’d proudly serve the results to any guests—even those without dietary restrictions.

For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.

Red Lentil Pasta with Spring Primavera

Ingredients

Oil to coat casserole dish (I used olive oil spray)
2 tbsp olive oil, divided
½ tsp each of salt, pepper, and red pepper flakes
2 pints cherry tomatoes
12 stems broccolini
5 garlic cloves, minced
2 bricks of Violife Just Like Feta
1 lb gluten-free red lentil pasta
Fresh basil or parsley for garnish

Instructions

Preheat oven to 400 degrees.
In a Dutch oven, place 1 tbsp olive oil, salt, pepper, garlic, red pepper flakes, tomatoes, broccolini, and garlic. Toss with fingertips so vegetables are coated in oil.
Place both bricks of Violife Just Like Feta in the center of the Dutch oven. Put in the oven and bake uncovered for 25 minutes.
About halfway through baking, prepare gluten-free red lentil pasta per package instructions.
Remove casserole dish from oven, place on a heat-safe surface. Remove broccolini with tongs and set aside. Stir tomatoes and cheese until a sauce forms.
Add pasta and toss to coat. Place broccolini on top, garnish with basil or parsley, and serve.

Story by Liz Fetchin/ Food Styling Anna Calabrese/ ⁠Photography by Dave Bryce/ Follow Octofree®