Main courses · Other mains
Red Lentil, Kale and Rosemary Pasta
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
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
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,344 mg
- Protein
- 22 g
- Energy
- 2,680 kJ
- Calories
- 639 kcal
- Fat
- 23 g
- Saturated fat
- 3 g
- Carbohydrates
- 78 g