Go Back

Bean Pasta With An Easy Tomato Sauce

A easy protein packed meal!
Print Recipe

Ingredients

  • 1 bag of Modern Table Mixed Lentil Penne Pasta
  • 1 tablespoon coconut oil
  • 1/2 a small sweet onion
  • 1 large shallot
  • 2 cups of cherry tomatoes
  • 1 15 ounce can of diced tomatoes BPA free lining
  • 1 small bunch of fresh basil leaves
  • 1 teaspoon sea salt
  • 1 teaspoon italian seasoning blend
  • 1/2 teaspoon fresh ground black pepper

Instructions

  • Turn oven to broil and let it warm up
  • Heat one tablespoon of coconut oil over over medium in a saute pan
  • Dice 1/2 of a small sweet onion and add to the saute pan, cook for 2 minutes
  • Dice one large shallot and add to saute pan, cover with lid and let the onion and shallot cook until translucent and golden
  • Spread out washed cherry tomatoes on a sheet pan and place in oven (top rack), let tomatoes broil for about 10 minutes, until blistered and just starting to blacken. Check on them often as every oven is different
  • Cook one bag of Mixed Lentil Penne in boiling water for around 8 minutess, until desired tenderness
  • Add to the saute pan one can of diced tomatoes (not drained), 1/4 cup of chopped basil leaves, one teaspoon of sea salt, one teaspoon of italian seasoning and 1/2 a teaspoon of black pepper. Once cherry tomatoes are done, add them to the saute pan and stir everything together
  • Drain your pasta and portion into bowls, add your tomato sauce and top with basil
Author: Healthy Grocery Girl