Recipe description
June 11, 2026
Lentil Pasta with Roasted Peppers
Gentle, fiber-rich lentil pasta with roasted peppers to support digestion
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentil pasta and vegetables.
- Includes colorful peppers that add polyphenols and variety.
- Balanced with plant-based protein, fiber, and moderate fat for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta, gluten free
2
cup
Capsicum, red
2
piece
Oil, olive
2
tablespoon
Garlic
3
piece
Onion
1
piece
Basil
2
teaspoon
Cheese, parmesan
4
tablespoon
Lemon juice
2
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat your oven to 200°C (400°F).
2
Slice the red bell peppers and place them on a baking tray.
3
Drizzle the bell peppers with olive oil and sprinkle with salt and black pepper.
4
Roast the peppers in the oven for about 20 minutes or until tender.
5
While the peppers are roasting, cook the lentil pasta according to the package instructions.
6
In a pan, heat olive oil over medium heat, then add minced garlic and sauté until fragrant.
7
Once the pasta is cooked, drain and add it to the pan with garlic. Mix well.
8
Add roasted bell peppers to the pasta mixture and stir in basil.
9
Serve warm, drizzled with additional olive oil if desired.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
20 g
Protein
58 g
Carbohydrates
14 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients in this dish?
Lentil pasta and roasted peppers are the stars; finish with olive oil, garlic, herbs, salt and pepper to taste.
Is this dish vegan or vegetarian?
Yes. It is plant-based and dairy-free; omit any cheese or animal products to keep it vegan.
How long does it take to make?
About 30–40 minutes total.
Can I meal-prep this for the week?
Yes; store leftovers in an airtight container in the fridge for 3–4 days.
How should I store and reheat leftovers?
Refrigerate promptly; reheat on the stovetop or in the microwave until hot.
Can I customize with other vegetables or proteins?
Yes; add greens, tomatoes, mushrooms, or swap peppers for other roasted veg; add tofu or beans for extra protein.
Are there common allergens to watch for?
Gluten in traditional pasta and any dairy, nuts, or soy in toppings; choose gluten-free pasta if needed.
How can I boost flavor without heavy sauces?
Use lemon juice or zest, fresh herbs, smoked paprika, chili flakes, or a light drizzle of olive oil.
What are the health benefits of this dish?
Lentils provide plant-based protein and fiber; roasted peppers offer vitamins and polyphenols, supporting gut-friendly eating.
Can I freeze this dish?
Yes. You can freeze cooked leftovers; for best texture, freeze components separately or freeze soon after cooking and reheat gently.
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