Red lentil pasta is a beyond-SCD (Specific Carbohydrate Diet) food I have added to my diet for occasional use. Red lentil pasta should only contain one ingredient – red lentils. Lentils are SCD-legal, however because the preparation for the pasta is unknown, this packaged food is not considered legal.
As will all beyond-SCD additions to the diet, it’s important to proceed with caution. Also, if you find you do tolerate this food, still eat it sparingly – like don’t start eating it several times a week. I try to keep it to once a month, maybe twice. I love that it not only gives that traditional pasta taste and texture to dishes, but it’s convenient – but don’t let that convenience lead to bad choices.
There are few foods I can just eat as much as I want as often as I want, even when they are SCD. That’s why it’s important not to overindulge.
Typically I make marinar sauce with ground turkey, but I’ve been trying to expand my pasta repertoire. There are so many great dishes that will work and keep things to just the one non-SCD ingredient.
This one is great because you can use up vegetables from your fridge and you can change it up every time you make it. Use your favorite veggies with this. I like broccoli, peppers, and onions.
This recipe uses Friendship Farmer’s Cheese. You can use dripped yogurt – it will be slightly more tart, but it also works great. I have used yogurt for this when I didn’t have Farmer’s cheese, but I do think the Farmer’s cheese a little bit better flavor.
Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.
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Red Lentil Pasta With Chicken and Roasted Vegetables
Ingredients
- 1 box red lentil pasta
- 2 cooked chicken breasts Can be baked, roasted, broiled, sauteed
- 2 cups grape tomatoes You can also use cherry if you want a slightly sweeter taste
- 2 cloves minced garlic
- 2 cups chopped vegetables (broccoli, peppers, onions, zucchini – whatever you like to have)
- 1 package Friendship Farmer's Cheese you can also use dripped yogurt – taste will be more tart. If use yogurt, whisk briskly until smooth before adding to recipe
- ½ cup freshly grated Parmesan (more to taste)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Instructions
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Heat oven to 350F°
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Add tomatoes to medium mixing bowl and add minced garlic, 1 tbsp of the olive oil, and ½ tsp salt and ¼ tsp pepper
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Line baking sheet with parchment paper
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Place tomatoes on one half of the baking sheet
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Chop vegetables and place in a mixing bowl
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Toss with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper
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Place vegetables on the other half of the baking sheet
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Place in oven to roast for 15 minutes. You can also place the tomatoes and vegetables in separate baking dishes
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While vegetables are cooking, cook red lentil pasta per instructions on box (I usually cook about a minute less because it continues to cook once it's drained and I like it firm)
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Drain pasta and set aside
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After 15 minutes of roasting the vegtables, remove the tomatoes and check the other vegetables
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Vegetables should be just soft – will vary per personal taste. I like them with a little crispness left
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If they are not to desired doneness, place back in oven for 5 – 10 minutes
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Turn burner to low and place pasta back in cooking pot
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Stir in Farmer's cheese and Parmesan
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Continue to stir until cheese are melted and combined with the pasta
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Stir in cooked tomatoes and vegetables
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Stir until everything is heated through – will only take a couple minutes if vegetables haven't cooled off
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Place in serving dishes and top with more grated cheese if desired
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