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Main courses · Other mains

Red Lentil, Kale and Rosemary Pasta

★ 4.0161 ratings

Packed full of protein, the lentils in this delicious tomato sauce make this a simple yet filling dish. What’s more, steaming the kale in the Varoma over the sauce means that this nutrient-dense veg keeps all its goodness. This makes for a quick, easy yet nutritious weeknight meal.

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Details

Difficulty
Easy
Prep
10 min
Active
10 min
Cook
30 min
Total
30 min
Yield
4 portions

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Category
Main coursesOther mains
Time
15–30 min
Difficulty
Easy

Ingredients

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

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
22 g
Energy
2,673.6 kJ
Calories
639 kcal
Fat
23 g
Carbohydrates
78 g

Cookidoo® details

Categories
Main dishes - other, Main dishes - vegetarian, Pasta and rice dishes
Dish types
Vegetarian, Pasta
Meal types
Main Course
Dietary
Vegan, Vegetarian
Cuisines
European, Mediterranean, Italian
Seasons
Autumn, Spring, Summer, Winter
Equipment
hob, large bowl, saucepan
Collections
Plant-based Kitchen
Original tags
Vegan, Vegetarian, European, Mediterranean, Italian, Autumn, Spring, Summer, Winter, Everyday, Quick (<30m), Low Active Time, Easy

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