Looks like traditional pasta, tastes like regular pasta, but guess what, it is not! It’s grain free pressure cooked red lentil pasta.
Why pressure cooked?
Pressure cooking eliminates lectins that are present in legumes. Lectins are responsible for harming the gut, health, and weight!
This pasta recipe is made with zucchini and squash, normally containing lectins, but if the skin and the seeds are removed, lectins are also removed.
- 2 Tbsp avocado oil
- 1 medium yellow onion
- 1 Bag of Red Lentil Rotini
- 1 small zucchini and 1 small yellow squash
- Italian Seasoning
- Salt and pepper
- Compliant cheese
Add the pasta into an Instant Pot, add cold water just to cover the pasta. Add 1 tsp of sea salt, close the lid and turn the knob to sealing.
Press pressure cook and adjust the time to 1 minute only with 10 minute natural release. Strain the pasta to remove any leftover water. Return to the pot and add 1 Tbsp of EVOO, mix.
In the meantime add the oil and the onion to a skillet, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Peel and deseed the zucchini and squash, cut and add to the skillet.
Season with Italian seasoning, salt and pepper, stir.
Let simmer until the squashes are soft, about 10 minutes, add water if it is too dry.
Serve the pasta with cooked squashes and sprinkle with grated cheese.