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: water; 1 tsp fine sea salt; 100 g onions; 75 g carrots; 75 g celery; 6 sprigs fresh rosemary; 1 garlic clove; 20 g olive oil; 200 g roasted red peppers, preserved; 100 g sun-blush tomatoes; 400 g tinned chopped tomatoes; ½ vegetable stock cube (for 0.5 l); 100 g red lentils; 300 g dried tagliatelle; 200 g kale; 10 g vegan cheese, grated

4.0 160 rating

Prep. 10 min

Total 30 min

4 portions

Ingredients

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