Red Lentil, Kale and Rosemary Pasta

Name: Red Lentil, Kale and Rosemary Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 tsp fine sea salt; 1 garlic clove; 6 sprigs fresh rosemary; 100 g onions; 75 g carrots; 75 g celery; 20 g olive oil; 100 g red lentils; 200 g roasted red peppers, preserved; 100 g sun-blush tomatoes; 400 g tinned chopped tomatoes; 300 g water; ½ vegetable stock cube (for 0.5 l); 300 g dried tagliatelle; 200 g kale; 10 g vegan cheese, grated

4.0 ( 129 評分 )

免費註冊

難易度簡單

準備時間 10 分

總共時間 30 分

份量 4 portions

食材

1 tsp fine sea salt
1 garlic clove
6 sprigs fresh rosemary leaves only
100 g onions quartered
75 g carrots cut in pieces (2 cm)
75 g celery cut in pieces (2 cm)
20 g olive oil
100 g red lentils
200 g roasted red peppers, preserved drained, sliced
100 g sun-blush tomatoes
400 g tinned chopped tomatoes
300 g water
½ vegetable stock cube (for 0.5 l) crumbled (see tip)
或 ½ tsp vegetable stock paste, homemade
300 g dried tagliatelle (see tip)
200 g kale thick stalks removed, chopped
10 g vegan cheese, grated

營養價值: 每 1 portion
卡路里: 639 kcal / 2680 kJ
蛋白質: 22 g
脂肪: 23 g
碳水化合物: 78 g
飽和脂肪: 3 g
鈉: 1344 mg