Creamy Lentil Pasta with Spinach (Print Version)
# Ingredients:
→ Pasta and vegetables
01 -
250g red lentil pasta (a protein-rich alternative to wheat pasta)
02 -
300g fresh spinach leaves
03 -
80g sun-dried tomatoes in oil, drained and roughly chopped
04 -
1 medium onion, finely diced
05 -
1 large garlic clove, minced
→ For the creamy sauce
06 -
2 tablespoons tomato paste
07 -
100ml cooking cream (15% fat)
08 -
150ml vegetable broth
09 -
1 tablespoon canola oil or olive oil
→ Herbs and seasonings
10 -
1 teaspoon dried rosemary
11 -
A pinch of chili flakes or powder (adjust to taste)
12 -
Sea salt to taste
13 -
Freshly ground black pepper
# Instructions:
01 -
Finely dice the onion and mince the garlic. Wash the spinach thoroughly and spin dry in a salad spinner, then roughly chop. Drain the sun-dried tomatoes, reserving a bit of the oil if desired, and chop into bite-sized pieces.
02 -
Heat the oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent but not browned, about 3-4 minutes. Stir in the tomato paste and cook for another minute until it darkens slightly and becomes fragrant. Add the spinach in batches, stirring until it wilts down.
03 -
Pour in the cream and vegetable broth, stirring to combine. Add the chopped sun-dried tomatoes and dried rosemary. Bring to a gentle simmer and let it reduce for about 15 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
04 -
Meanwhile, cook the red lentil pasta according to package directions until al dente (usually 7-9 minutes). Season the sauce with salt, pepper, and a pinch of chili to taste. Drain the pasta and add it directly to the sauce, tossing gently to coat. Serve immediately while hot.
# Notes:
01 -
Red lentil pasta is not only a great gluten-free option but also packs significantly more protein and fiber than regular wheat pasta, making this dish particularly satisfying and nutritious.