Veggieful Gluten-Free Pasta

By Ashley | Entree

Aug 14

I ate this nourishing veggie-packed pasta 5 nights in a row!!!

Yesssss, it’s that delicious!

The dish is also gluten-free, vegan-friendly, and interchangeable with the seasons!

I linked my favorite lentil pasta so you can quickly order from Amazon and have it ready in your pantry for pasta night! Trader Joe’s also makes lentil pasta 😉

I love pasta because it is quick and easy enough for a weeknight but can easily be upgraded to feel fancy when the mood strikes!

Hint: Salting the pasta water, and incorporating it into the sauce are key to the flavor and creaminess of this dish. 

P.S. Don’t forget to share you creations on FB & IG. Tag #tnfl and @thenakedfoodlife!

Veggieful Pasta


1 c dry red lentil macaroni, or other pasta of choice

1 zucchini, thinly sliced or diced

1/2 bunch kale or other leafy green, shredded

1/2 onion, thinly sliced

1 portobello, sliced

Grape tomatoes, halved (or sub roasted red peppers)

1/2 c veggie broth

1/2 c reserved pasta water

Avocado oil for sautéing

Cheese of choice: I like Trader Joe’s goat’s gouda, or dairy-free Follow Your Heart “Parmesan”

For a creamier sauce: 1/4 c hummus

Optional: extra virgin olive oil and fresh herbs for serving


Bring 2 quarts water to a boil and add 2 tsp sea salt.

Add the pasta and cook for 8 minutes or until al dente 

Meanwhile, in a large saute pan, saute the portobello, onion and zucchini in avocado oil over medium-high heat.

Add the kale and veggie broth and reduce the heat a bit.

Once most of liquid is absorbed and kale is wilted, toss in the pasta and tomatoes/peppers. 

Stir in the hummus if using.

Divide between bowls and top with cheese, olive oil, and herbs.

Enjoy immediately.

Store leftovers in the fridge for 5 days.

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