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Red Lentil, Kale and Rosemary Pasta

Red Lentil, Kale and Rosemary Pasta
4.0 158 оценки
Подготовка 10 мин.
Общо 30 мин.
4 portions
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Съставки

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

Трудност

лесно

Хранене за 1 portion

Натрий 1344 mg
Протеин 22 g
Калории 2680 kJ / 639 kcal
Мазнини 23 g
Наситените мазнини 3 g
Въглехидрати 78 g

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Също представено в

Plant-based Kitchen 30 Рецепти
Великобритания и Ирландия

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