BOU Blog Red Pasta with Green Veggies

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This recipe from @glutenfreefollowme uses vegetable flavored BOU for a hearty vegetarian and gluten-free pasta dish.

Red lentil pasta

Tomato sauce

BOU vegetable bouillon cube

10 spears of asparagus, roasted 

1 stalk of green onion, chopped

3 cherry tomatoes, cut in half

Half an avocado

1 tsp sesame seeds

Avocado oil

Salt & pepper to taste



1. Pour 3 quarts of water into a pot, along with a vegetable bouillon cube.

2. Boil the water. 

3. Drop pasta into boiling water.

4. Boil for 2-3 minutes.

5. Add tomato sauce to pasta.

6. Roast asparagus topped with avocado oil, salt, & pepper in oven at 400 degrees for 35-40 min.

7. Put pasta on a plate with asparagus, cherry tomatoes, and green onions.

8. Sprinkle pepper on top.

9. Add a spoonful of tomato sauce into half of an avocado, and sprinkle sesame seeds on top of avocado.

10. Once pasta is strained in pot, combine with shrimp and then place in a large serving try. Cover with fresh cherry tomato sauce.

11. Garnish with fresh basil and serve!


Recipe created by @glutenfreefollowme.

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