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Red Lentil Penne Gratin with Caramelized Onions & Tofu Rosso
Difficulty: Easy
Preparation time10 minutes
Cooking time60 minutes
A rich and comforting baked pasta dish inspired by viral oven-baked recipes, reimagined in a healthy, vegan, and gluten-free version.
Caramelized onions, roasted garlic, tofu rosso cubes, and sun-dried tomatoes create a flavorful base, enhanced with dried herbs and softened with a touch of coconut milk. Combined with red lentil penne, it makes for a nourishing and delicious meal.
Ingredients
- 5 small yellow onions, sliced
- 1 whole head of garlic (top cut off)
- ½ cup sun-dried tomatoes in oil, sliced
- 2 tbsp oil from the sun-dried tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp paprika
- 1 tsp dried herbs (Provence-style)
- 120 ml coconut milk
- 3 cups cooked red lentil penne
- 150 g tofu rosso, diced
Recipe
- Preheat oven to 200°C (390°F).
- In a baking dish, combine onions, sun-dried tomatoes, spices, salt, pepper, and herbs.
- Place the garlic head in the center.
- Drizzle with oil, mix lightly, cover.
- Bake for 1 hour, stirring halfway, until onions are caramelized.
- Cook pasta separately and reserve some cooking water.
- Squeeze roasted garlic into the dish, add coconut milk, pasta, tofu. Mix well. Add pasta water if needed.
- Serve hot.
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Our products used in the recipe
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