Salty Deliciout Lentils Pasta

Info

Bereidingstijd: 25 minuten
Aantal Personen: 2-3

Ingrediënten

• 1 red onion, finely chopped
• 2-3 garlic cloves, very finely chopped
• 1 teaspoon chilli (hot pepper) flakes
• 150g cherry tomatoes
• 300g passata (sieved tomatoes)
• 1 yellow (bell) pepper, chopped
• 360g drained tinned chickpeas
• 10 sun-dried tomatoes, chopped
• Handful of kalamata olives, pitted and chopped
• 1 teaspoon salted capers
• 200g red lentil fusilli
• Small handful of basil
• Olive oil, for frying
• Salt and freshly ground black pepper

To serve:

• Small handful of rocket (arugula) or basil
• Plant-based Parmesan-style cheese

Bereiding

1. Heat a good glug of oil in a saucepan over a medium heat and fry the onion, garlic and chilli flakes for 5-8 minutes until softened.
2. Add the cherry tomatoes, passata, yellow pepper, chickpeas, sun-dried tomatoes, olives and capers and simmer for 10 minutes until the tomatoes start to break down.
3. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions, then drain.
4. Add the pasta to the sauce along with the basil and stir to combine. Season with salt and pepper to taste.
5. Serve topped with rocket or basil and a generous sprinkle of plant-based Parmesan-style cheese.

Bron

Plant Protein - Gigi Grassia, pagina 113