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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
3.5 oz
carrots
2.6 oz
celery
2.6 oz
fresh rosemary
6 sprigs
garlic
1 cloves
olive oil
0.7 oz
roasted red peppers, preserved
7.1 oz
sun-blush tomatoes
3.5 oz
tinned chopped tomatoes
14 oz
vegetable stock cube
0.5
red lentils
3.5 oz
dried tagliatelle
11 oz
kale
7.1 oz
vegan cheese, grated
0.4 oz

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

Cooking instructions are available on the original Cookidoo® page.

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