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Mediterranean Lentil Pasta

Mediterranean Lentil Pasta - Orgran Health & Nutrition

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 3 people



  • 1 package ORGRAN Super Food Kale, Quinoa & Brown Rice Penne Pasta

Pesto Sauce:

  • 1 cup baby spinach
  • 1/2 cup fresh basil leaves
  • 1 garlic clove
  • juice of 1 lemon
  • 1/3 cup light olive oil

Mediterranean Vegetables:

  • 1 large red capsicum, cut into strips
  • semi-sundried tomatoes, cut in quarters
  • can organic lentils
  • 1/2 cup kalamata olives, halved
  • basil leaves to garnish
  • olive oil
  • salt & pepper, to taste


  • Make the pesto by combining the baby spinach, basil, garlic, sea salt, pepper, lemon juice and olive oil in a food processor and pulse until smooth. Set aside.
  • Spray the capsicum with olive oil and place into a skillet. Fry, stirring occasionally for 2-3 mins. Take off heat and allow to cool.
  • Open the can of lentils, drain and combine with the semi-sundried tomatoes.
  • Prepare the pasta according to packet instructions. Drain and set aside.
  • Stir the pesto into the pasta to coat it well and then add the lentils, semi-sundried tomatoes, capsicum, olives and combine all ingredients.
  • Divide between bowls and garnish with fresh basil leaves.