Red Lentil Fusilli with Spinach and Sesame

With sesame oil and warming spices, this simple, wholesome gluten-free pasta has an Asian flair. Throw in whatever veggies/greens you have on hand for the perfect no-prep weeknight meal.

Yield: 3-4 servings 


1 package Taste Republic Red Lentil Fusilli 

2 tablespoons toasted sesame oil, divided 

½ teaspoon ground cumin 

¼ teaspoon ground coriander 

4 cups spinach 

½ teaspoon white wine vinegar 

1 tablespoon butter 

1 tablespoon sesame seeds

Salt, pepper 



Bring a large pot of salted water to a boil. Once at a rolling boil, add Taste Republic red lentil fusilli and cook according to package directions. Drain the pasta, reserving cup cooking water.  

Place the pot back on the burner set to medium-high. Add 1 tablespoon sesame oil and the spices. Cook, stirring constantly, for 30-45 seconds. Add spinach, along with a splash of water and cover. Let sit 1-2 minutes as spinach steams, then turn off heat, remove cover, and stir to coat spinach with spices. 

Add cooked pasta back to pot, along with remaining reserved cooking water, sesame oil and butter. Season with salt and pepper, and stir to incorporate everything. Top with sesame seeds and serve. 

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