Name: Sautéed Rotini with Broccoflower and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 5 Tbsp Extra virgin olive oil (divided); 1/2 large head broccoflower (cut into small florets); 1 1/2 tsp garlic powder; 1 cup sliced fresh mushrooms; 1 tsp Italian Seasoning; 1 packae Barilla Red Lentil Rotini (cooked according to package directions); crushed red pepper flakes for garnish (optional )

This post is sponsored by Barilla but the content and opinions expressed here are my own.

Want perfect pasta? Try Barilla’s new Red Lentil Rotini. One ingredient vegan pasta makes this Sautéed Rotini amazing !

Last week I asked you if you had vegan pasta. I had not and made an super easy Lemon Garlic Pasta with Barilla’s new Red Lentil Pasta. The pasta is so versatile, I made yet another dish that was equally good and equally easy.

After my last recipe I made, I became a big fan of vegan pasta. I never thought I’d say that, but it’s true. In fact, I purchased multiple boxes of both Red Lentil varieties (penne and rotini) so I can use it yet again.

The beauty of these pastas is they are make from one simple ingredient and have superior taste and texture vs. the pastas I’ve tried in the past.

Plus, the nutritional elements are unbeatable. They include:

– Plant-Based Protein
– Fiber Rich
– Gluten Free
– Non-GMO Certified
– Vegetarian/Vegan
– Grain Free

Since my last recipe for Lemon Garlic Pasta turned out so fantastic, I tried something a little different this time using broccoflower. What the heck is broccoflower you ask? Well, it’s a combo of two favorites; broccoli and cauliflower. Using this delicious fresh veggie along with my Red Lentil pasta made a simple dish easy enough for weeknights.

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Sautéed Rotini with Broccoflower and Mushrooms

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 127 kcal

Author Lori Hart

Ingredients

5 Tbsp Extra virgin olive oil divided
1/2 large head broccoflower cut into small florets
1 1/2 tsp garlic powder
1 cup sliced fresh mushrooms
1 tsp Italian Seasoning
1 packae Barilla Red Lentil Rotini cooked according to package directions
crushed red pepper flakes for garnish optional

Instructions

In a large skillet heated to medium, heat 2 tablespoons of the olive oil. Add the broccoflower and sprinkle with garlic powder. Cover and cook for 15 minutes on low heat.
Add the mushrooms and Italian seasoning. Cover and cook an additional 5-7 minutes.
Add the pasta and remaining olive oil. Stir. Cover and cook an additional 5-7 minutes. Serve topped with crushed red pepper flakes (optional) and enjoy!!

Nutrition Facts

Sautéed Rotini with Broccoflower and Mushrooms

Amount Per Serving (0 g)

Calories 127 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 18mg 1%

Potassium 220mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 2g 4%

Vitamin A 6.3%

Vitamin C 55.2%

Calcium 2.9%

Iron 3.7%

* Percent Daily Values are based on a 2000 calorie diet.

Busy weeknights or lazy weekends, it doesn’t matter what you lifestyle is, Barilla’s Red Lentil Pasta is for you. It’s a delicious one ingredient pasta you’ll use again and again.

The other recipe I made with Barilla’s pasta is a Lemon Garlic Pasta that also works for those busy weeknights.

Grab your boxes of this healthy pasta alternative on Amazon so you too can enjoy this with your own favorite recipes. It’s so versatile that you really should buy multiple boxes. Trust me.