Red Lentil Pasta

1. December 2017 No Comments

Today I show you my favorite product of the week! Red lentils pasta with a quick recipe. The pasta has done it to me somehow and the recipe has really been cooked several times now.

Why cook red lentils pasta?

Noodles are really a big love of mine, as you probably already know. However, pasta is very high in carbohydrates, sometimes not vegan and not very high in protein. And here comes this red lentils pasta! Because with this you can bring variety on the plate and it has some advantages!

vegan
without additives
a high protein content of 23% (durum wheat noodles are 11%)
less carbohydrates (56 g (per 100g) instead of 69 g (per 100g))
Variety in the taste

I just love the pasta because it’s a tasty alternative to traditional pasta. I also sometimes mix different pasta varieties, as I simply love the variety.

By the way, you can find the red lentils pasta, as well as chickpea pasta at Five Mills. These guys kindly provided us with a pack for testing.

But now to the recipe!

Red lentils pasta with baby spinach in cream cheese sauce

You need (2 servings)

Red lentil noodles (for example from Five Mills)
Baby spinach
Cream cheese – walnut (you can also use a different flavor but I think that walnut goes pretty well with the pasta flavor)
1 onion
2 cloves of garlic
salt
pepper
Cherry tomatoes
optional yeast flakes as a topping

Preparation (about 10 minutes)

The preparation is really easy:

Cook lentil noodles in plenty of salted water according to the package instructions.
Meanwhile, chop onions and garlic.
Wash baby spinach thoroughly.
Cut cherry tomatoes.
Heat a pan with a little oil and fry the onions and garlic.
Drain the pasta and pick up 2 tablespoons of pasta water and add to the pan.
Put the finished lentil noodles and baby spinach in the pan.
Stir well and then stir in the cream cheese.
Add cherry tomatoes as well.
Season with salt and pepper and optionally chilli flakes.
Optional: top with yeast flakes.