Main courses

Lentil noodles onepot pasta with spinach

Name: Lentil noodles onepot pasta with spinach
Prep time: 20 min
Total time: 20 min
Yield: Für 2 Portionen:
Ingredients: 250 g Rapunzel red lentil spirelli; 800 ml water; 1 tbs clear broth without yeast; 330 g Rapunzel pizza tomatoes; 100 g spinach leaves; 1 large onion, diced; 2 garlic cloves, slices; 2 tbs Rapunzel olive oil, native extra; 1 tsp Rapunzel Atlantic sea salt; Pinch of pepper; 50 g parmesan or as a vegan alternative: 50 g grated Rapunzel cashew nuts

BerlinKitchen

20 Min.

Für 2 Portionen:

Info

Perptime 20 Min.

Ingredients

Portions

250 g Red lentil Spirelli
800 ml water
1 tbs clear broth without yeast
330 g Pizza tomatoes
100 g spinach leaves
1 large onion, diced
2 garlic cloves, slices
2 Olive oil extra virgin
1 Atlantic sea salt fine
Pinch of pepper
50 g Cashew kernels HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Add all the ingredients, except the spinach leaves, to a pot and heat until you see bubbles. Simmer for 10-15 minutes and stir every few minutes with a wooden spoon so that the pasta does not stick to the pot. Once the sauce is thickened and the pasta is al dente add the spinach and simmer for another minute. Serve with parmesan or optionally ground cashew kernels as a parmesan substitute.

USED RAPUNZEL PRODUCTS

Red lentil Spirelli

Pizza tomatoes

Olive oil extra virgin

Atlantic sea salt fine