Red lentil pasta is a gluten-free, high-protein and low-fat alternative to wheat pasta.
Toss halved cherry tomatoes with one teaspoon of extra virgin olive oil, and season them with salt and pepper to taste. Transfer them onto a baking tray lined with parchment paper.
Roast the tomatoes for 20 minutes at 210°C (410°F) flipping them halfway through cooking time.
Don't miss our healthy recipe videos!
In the meantime, cook the gluten-free red lentil pasta. Add it to a pan of salted boiling water and simmer for 6 minutes or follow packet instructions.
Once the pasta is cooked but firm to the bite, drain it and set it aside.
Roast sliced shiitake mushrooms onto a baking tray lined with parchment paper for 7-10 minutes at 210°C (410°F). Then, remove the excess water released during cooking.
Add chopped hazelnuts, the remaining 1 of extra virgin olive oil, salt, black pepper, and capers to the tray with the mushrooms. Roast them for 10 minutes until fragrant and browned.
In a salad bowl, combine the cooked red lentil pasta, the roasted tomatoes and mushrooms. Add pitted black olives, garnish with fresh basil leaves, and give it all a good stir.