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Lentil Pasta with Roasted Veggie and Tomato Sauce

Updated: Apr 26, 2022


  • One package of lentil pasta

  • Whole Foods Frozen Provencal Vegetable Blend

  • One 28 ounces can of tomatoes

  • One can diced & fire tomatoes

  • 1 yellow pepper, chopped

  • 1-2 tbsp olive oil

  • 2 cloves garlic chopped

  • 1/2 small onion chopped

  • 1 -2 tbsp red chili flake

  • 1 tbsp paprika

  • 1 tbsp cumin

  • 1 cup green olives

  • Salt & pepper

  • fresh or dried basil


  1. Cook pasta according to directions

  2. In a large pan, add oil, chopped onions, and garlic, cook for 2-3 minutes

  3. Add the Provencal Vegetable Blend, add a dash of water, and cook for 5-8 minutes

  4. Once the frozen mixture has cooked, add tomatoes, peppers, and spices, mix well and cover on low heat for 5-8 minutes

  5. Stir the sauce well, taste and season with more spices if need be

  6. Add pasta to the sauce mixture

  7. Top with fresh green olives ( I used garlic-infused from Whole Foods) with some fresh basil

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