Servings: people
Calories/100g: 133.4 kcalWhy you should try it
Delicious vegetarian pasta! Sweet carrots, acidic white wine and hearty brown lentils. This dish tastes delicious and is a perfect alternative recipe for my previous lentils bolognese sauce for those of you who don’t like mushrooms. Enjoy!
Ingredients
- 500 g spaghetti
- 1 tin brown lentils (1 tin = 240g drained weight)
- 200 g carrots
- 100 g onions
- 2 garlic cloves
- 1 green chili
- 70 ml white wine
- 1,5 tablespoon tomato paste
- 1 tin canned tomatoes (1 tin = 400g)
- 100 ml cream
- 2 teaspoons herbs de provence
- fresh basil and parmesan cheese
Instructions
- Prepare vegetables. Peel and cut onions and carrots into small 0,5 cm cubes. Finely mince the garlic. Wash and finely chop the chili.
- Cook pasta. Cook the spaghetti according to the package instructions. Set a timer and rinse the pasta once al dente. Set aside.
- Fry vegetables. Add some olive oil to a pan and fry the onions and carrots for about 5 minutes, until the onion has turned translucent. Next, add the garlic and chili and fry for another 2 minutes. Add tomate paste and stir well until it has spread evenly. Deglaze with white wine and wait the whine has evaporated.
- Add liquid. Add canned tomatoes and cream to the pan. Put in salt and pepper to taste and herbs de provence. Also, add a pinch of sugar to the sauce. Let it simmer for 5 minutes on medium heat with a lid on.
- Add lentils. Add the lentils, stir and let it simmer for another 5 minutes.
- Serve. Arrange the spaghetti on a large plate, pour the sauce over it and garnish with parmesan cheese and fresh basil. Enjoy!
Nutrition
Calories: 133.4 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!