CREAMY PASTAWITH LENTILS (pasta con le lenticchie)

Ingredients

• Carrots

  Raw

  1 large or 72g

• Onions

  Raw

  1 medium or 110g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Celery

  Raw

  2 stalk, medium or 80g

• Passata Italian Sauce

  Sainsbury's

  130g

• Parmesan cheese

  Grated

  4 tbsp or 20g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Green Lentils

  in Water - Tesco

  2 can or 760g

• Pasta

  Corn, dry

  300g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Sage

  Spices, ground

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. -add carrot, onion, garlic and celery to a food processor and blitz blend until finely chopped
2. add a good glug of oil to a non-stick pan, then add the mixed chopped veggies, chilly flakes and fresh herbs. Let cook for a couple of minutes to let the flavour infuse and until the veggies are soft. Remove the herbs. -add the lentils and the tomato passata a splash of vegetable stock and stil for a couple of minutes. - add the dry pasta and slowly start adding the vegetable stock, stirring now and then (important if you don't want the pasta to stick to the pan). Add salt to taste. Once you see that the stock is almost totally absorbed, add another cup. Keep on going until the pasta is al dente. Note you might need more or less stock depending on how your pasta absorbs.
3. It should have a creamy consistency, something between a soup and a creamy pasta sauce. - don't forget to add the nooch (nutritional yeast), salt and pepper if needed and stir again and serve hot.
4. Gigi goes vegan

Similar Foods

• Creamy Green Lentil Dahl
• One-Pot Creamy Spinach Lentils
• Pasta with Lentil Soup Sauce
• Veggies, Pasta Sauce, and Red Lentil Rotini
• Tomato-Braised Lentils with Broccoli Rabe
• Curried Lentils