My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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lemon, olive oil, + roasted garlic pasta with spinach and lentils

This meal is going to happen once a week.

I want it to be forever stocked in my fridge, so leftovers are only a quick re-heat away.

The sauce couldn’t be simpler and the rest is completely adaptable to whatever veggies you’re feeling at the moment.  According to many of you, that would be kale!

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

So this sauce.

Maybe this is what you want to keep stocked in the fridge 24/7.  You could throw it over pasta, veggies, tofu, salad, the skies the limit. 

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

What’s inside you ask?

Lemon juice.

Olive oil.

Roasted garlic.

Salt + pepper.


Sure, you could spruce it up with basil or rosemary but it’s definitely not necessary.  The roasted garlic leaves this sauce with a very mild garlic flavor.  I’m kind of obsessed.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

A few tips when cooking gluten-free pasta:

  1. Use a large pot and make sure you’re using enough water.  This will help the pasta from clumping together.  If the pasta is crammed in a small pot it will stick.
  2. Make sure the water is at a rolling boil when you add it, then give it a gentle stir, and bring it back to a boil.
  3. Check the noodles every minute or so towards the end of the specified cook time.  As soon as it’s done to your liking, drain into a colander and rise thoroughly with cold water until chilled.  Reheat in the pot with whatever sauce you’re using.  This will help to avoid gummy pasta!
  4. Not all gluten-free pasta is created equal.  My favorite is probably made by Lundberg [love that company in general] for its texture and non-gumminess.  I also like Ancient Harvest Quinoa Pasta, and Tinkyada [I’ve found some of the cook times to be less than stated on the package for this brand].

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

Now for the lentils.  They are the new favorite legume in this house!  I just love that they can be boiled in about 30 minutes and require no soaking.  This makes them incredibly affordable—not having to buy in a can or package—and easy to make on short notice, unlike beans.  Plus, their mild flavor and slight crunch make them a great addition to many different types of dishes.  And they are just loaded with protein, fiber, and iron!

Also note that all types of lentils are not created equal.  For instance, red lentils break down in the cooking process and turn to a fairly soft, mushy consistency.  They’re much better for soups and stews. Black lentils [or Beluga], green lentils, and French green lentils [or Puy lentils] are much sturdier and maintain their texture after cooking.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

You may be thinking lentils and pasta are a strange combination but the little bite from the lentils ended up being a fabulous compliment to the doughy pasta.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

Print this!

Lemon, Olive Oil, + Roasted Garlic Pasta with Spinach + Lentils gluten-free, vegan // serves 3-4

for the roasted garlic:  Store extra in a sealed container in the fridge with olive oil to cover for about 2 weeks.

  • 3-4 medium head garlic
  • 1-2 tablespoons extra virgin olive oil or ghee
  • salt
  1. Preheat your oven to 350* F. [You can also roast at 375* or 400* for a shorter roast time but I prefer 350*.]
  2. Peel away the excess skin on the garlic head and slice off about 1/4-1/2-inch from the top of the head, exposing all of the cloves. You want the clove to remain in tact by the stem.
  3. Place a piece of foil under the head and drizzle with the oil, sprinkle with salt, seal with the foil, and let soak in for 5-10 minutes.
  4. Roast [easy if you stick them in a muffin tin] for about 50 minutes - 1 hour until the head is golden brown and fully tender.
  5. Cool until easy to handle and squeeze the roasted cloves into a bowl.

for the sauce: Make a double batch and store in a sealed jar in the fridge!  Best when made a day ahead.

  • 1 medium head roasted garlic
  • 1/2-2/3 cup extra virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 1/2-1 teaspoon salt + pepper
  1. Mash the roasted garlic heads in a bowl.
  2. Combine with 1/2 cup oil, lemon juice, and 1/2 teaspoon salt + pepper in a jar and shake vigorously.
  3. Taste and add more oil [depending how acidic you want the sauce] and/or salt and pepper if desired.
  4. Refrigerate until ready to use.

for the pasta:

  • 1, 8oz box gluten free spaghetti
  • ~12 cups loosely packed baby spinach
  • 2/3 cup sliced sun-dried tomatoes
  • 1 cup cooked black or green lentils
  • topping options: sliced almonds, parsley or basil, lemon, salt + pepper, capers, fresh parmesan
  1. Cook pasta + lentils according to package directions, or use pre-cooked lentils.
  2. In a large sauté pan over medium/med-low add a small drizzle of olive oil.
  3. Once hot add the spinach and sun-dried tomatoes, then stir for 2-3 minutes until the spinach just starts to wilt.
  4. Add the pasta to the pan along with desired amount of the lemon olive oil sauce.  Stir gently until heated through.  If lentils have cooled, reheat in a separate pan with a drizzle of oil over medium heat until hot.  Or, they can be combined in the pan with the pasta.
  5. Plate the pasta and top with about 1/4 cup of lentils for each serving along with sliced almonds, parsley or basil, a squeeze of fresh lemon juice, and salt + pepper.
  6. Serve hot.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

Eating leftovers cold from the fridge…for breakfast…is totally acceptable.

Happy weekend.


Reader Comments (35)

Oh, this is making me so hungry!
April 5, 2013 | Unregistered CommenterKathryn
Absolutely gorgeous pasta dish! Perfect flavors, and I love the crunch of the sliced almonds! This is happening ASAP.
April 5, 2013 | Unregistered CommenterMarie @ Little Kitchie
Mmmm, another gorgeous dinner to devour... this and your orange glaze sauce should forever be stocked in my fridge! This dish looks so refreshing, I have a new-found love for French lentils, this is perfect :)
ohmygosh, ohmygosh. I want this beautiful bowl for dinner every night. EVERY NIGHT.
April 5, 2013 | Unregistered CommenterKatie
I love lentils, but I have never roasted them! I am making this tonight!
April 5, 2013 | Unregistered CommenterTieghan
@Christa - Thanks for letting me know you enjoyed the sweet potatoes and orange glaze sauce. Hope you enjoy this as well!

@Katie - Don't you mean for lunch next time you come over? ;)

@Tieghan - The lentils aren't roasted in this dish, just regular cooked lentils. But check out this recipe for crunchy roasted lentils. They are super addicting!!
April 5, 2013 | Registered CommenterAshley
Oh my gosh I want this. Your simple sauce sounds amazing. Just the thing I'd want in my fridge to drizzle on everything. And so grateful for your GF pasta cooking tips. I've been easing off of gluten quite a bit lately and always found pasta to be a bit of a hurdle, what with the gumminess and textural issues. Best timing!
April 5, 2013 | Unregistered CommenterLaura
Yum, I make this dish very often (without the lentils), so I will try it with them sometime in the next week! Looks so delicious.
April 5, 2013 | Unregistered CommenterTara
Simple and delicious!! We actually make a dish very similar.. When we are straped for time... we make it!!

Have a great weekend.

Mr. & Mrs. P
April 5, 2013 | Unregistered CommenterMr. & Mrs. P
I have to admit it takes a lot for me to get excited for a non-tomato pasta sauce, but this looks great!
I am not a lentil lover but this looks absolutely lovely. I would really like to try this out! Happy Friday! xx. McKenna Lou
April 5, 2013 | Unregistered CommenterMcKenna Ryan
and suddenly my planned dinner seems so meek. looks so good. I like that the sauce is not tomato based as I found the the acidity in tomatoes really makes my stomach unhappy. :( Love garlic and lemon :)
April 5, 2013 | Unregistered Commentersonia the mexigarian
Ooh, this pasta does sound amazing! And you can't beat the affordability of lentils. :) I have to say, keeping a jarful of roasted garlic oil around sounds just about perfect--emergency garlic bread at 1 am, you say? :)
April 5, 2013 | Unregistered CommenterEileen
This looks amazing! I love the idea of lentils and pasta. I love them both, so why wouldn't they go together?!
April 5, 2013 | Unregistered CommenterHannah
This looks so simple and so delicious. I actually use lentils in pasta sauce as my "meat". I am not always a fan of red sauce (gives me heartburn) so I love this alternative.
April 6, 2013 | Unregistered CommenterHerbivore Triathlete
This would be a great as leftovers anytime. It's so easy! Someone shared this recipe with us at Our Little Family Adventure during our Friday Friends Community Party on our FB page. I look forward to following what is cooking in your kitchen from now on.
April 6, 2013 | Unregistered CommenterNicky
First time commenter, but I've been following your blog for a LONG time. This recipe looks so good... definitely pinning it for dinner. I wouldn't have thought of lentils with pasta but it looks great.
April 6, 2013 | Unregistered CommenterLauren
I love your source idea. The source along has the best nutrition and mixing with a salad, makes your food so healthy.
April 7, 2013 | Unregistered CommenterMelany
I love lentils but somehow burned out on them a while back as I usually added them just to soups. This sounds and looks totally ah-mazing, though! I love how easy it is and that sauce looks like something I'll be drizzling on pretty much everything.
I love pasta and this looks delicious and simple to make. I've never tried pasta with lentils so I'll give it a try. I think I will also add in sun dried tomatoes as I love them too. Thank you for posting this.
April 7, 2013 | Unregistered CommenterSarah
Oh this pasta looks amazing. I bet it is so delicious! So glad to have discovered your blog.
roasted garlic, lemon, and olive oil are absolutely my favorite flavors for pasta. i've never tried lentils on pasta, but you've convinced me. i'm trying this soon!
April 7, 2013 | Unregistered CommenterCourtney
totally agree about leftovers for breakfast! This pasta looks amazing...I think it might be featuring on our menu this week :) x
April 8, 2013 | Unregistered Commenterlaura@nourishmovelive
That looks great! I`ll be making that dressing this week- Mmm!
April 8, 2013 | Unregistered CommenterJess
Looks really amazing. Can't wait to try your recipe. :)
This looks great! Just featured this in my blogpost here:
April 8, 2013 | Unregistered CommenterNicole
This one was a winner, for sure! :) I doubled the sauce so I could use the leftover sauce on sauteed veggies, as a salad dressing, as a bread dip, etc throughout the week. I also added capers, sauteed tomatoes (sauteed in the sauce), sliced almonds and shaved parmesan to my pasta. REALLY good. Thanks, Ashley!!
April 8, 2013 | Unregistered CommenterHolly
Ashley: I made this last night subbing fresh asparagus for the sun-dried tomatoes, and rainbow chard for the spinach as I cannot eat tomatoes or spinach right now. It was SO GOOD! My husband especially liked it, and he doesn't usually like lentils. This is going to be a new staple for us!
April 10, 2013 | Unregistered CommenterBeth
OMG this is amazing! I'm eating it right now and will be going back for seconds! I also noticed it is full of iron rich foods (spinach and lentils) which is awesome because I'm working really hard to get my iron up. Thanks for a delicious healthy recipe!
April 10, 2013 | Unregistered CommenterMarissa
@Holly - Nice thinking doubling the sauce. I should have done that!! I bet the capers were an awesome addition!

@Beth - I can't wait to make this again with asparagus. So glad it was enjoyed by you + the husband!

@Marissa - I could not stop eating this, so I completely understand. Yay for the iron boost! Thanks for the feedback. :)
April 10, 2013 | Registered CommenterAshley
Ashley- what brand/ type of sun dried tomatoes do you use?
April 17, 2013 | Unregistered CommenterBrittany Long
@Brittany - I buy them from Natural Grocers, which is a grocery store in my area. They have them in their bulk section so there isn't a brand name for them. For this recipe I don't use the jarred kind that are packed in oil, but the bagged version which are dry. If they're packed in a bag make sure they feel kind of soft. I've bought some that are hard as rocks before! They do soften up a bit when heated, though. Sorry I don't have an exact brand for you!
April 17, 2013 | Registered CommenterAshley
Really enjoyed this recipe...and loved the sauce. I had some sauce left over and so I massaged it into my kale before baking. So good. I also thought the sauce would be awesome for steamed artichokes.
April 24, 2013 | Unregistered CommenterTiffany L
I just made the sauce last night and am eating it over a salad right now for lunch. YUM. Had to stop by and let you know how good it is. Can't wait to toss some pasta in it tonight. No lentils in the house..may use some chickpeas.
April 26, 2013 | Unregistered CommenterKimberly
This sauce looks and sounds so good. I am always on the look out for non-tomato based pasta sauces since my daughter doesn't like it. I think I'll use this with spinach, shrimp and some fresh cherry tomatoes on top. Maybe a dash of chicken broth would be yummy too.
July 23, 2014 | Unregistered CommenterNatasha

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