Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy! This post is sponsored by Barilla®.
Do you ever have those days where you feel like you’re doing it all? You work, you clean the house, you make dinner, you do the dishes… you are superwoman. Or you just feel extremely exhausted. I definitely have those days, and it’s in those moments that I 1) ask for backup/support and 2) create a super simple dinner using as few dishes as possible. ?
This one-skillet enchilada pasta came on one of those nights! I was over washing a million dishes and was craving a meal that was both delicious and satisfying, while still being healthy.
When thinking about creating a recipe (especially dinner recipes), I always start with the base. What is this meal going to be centered around?
For this recipe, the base is a surprising protein powerhouse. I decided to make a variation of one of my favorite meals: enchiladas. But I wanted it to be in pasta form because pasta is so satisfying and easy to make using just one skillet! I chose the new Barilla Red Lentil Rotini as the base of this recipe because it’s a good source of plant-based protein and the al dente texture complements the ingredients.
Btw, have you seen the new line of legume pastas from Barilla yet? If not, definitely check them out (either on Amazon or in select grocery stores). There’s a chickpea and red lentil variety — both are made with only one simple…