Red Lentil, Kale and Rosemary Pasta

Name: Red Lentil, Kale and Rosemary Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 tsp fine sea salt; 1 garlic clove; 6 sprigs fresh rosemary; 100 g onions; 75 g carrots; 75 g celery; 20 g olive oil; 100 g red lentils; 200 g roasted red peppers, preserved; 100 g sun-blush tomatoes; 400 g tinned chopped tomatoes; 300 g water; ½ vegetable stock cube (for 0.5 l); 300 g dried tagliatelle; 200 g kale; 10 g vegan cheese, grated

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Dificultad fácil

Tiempo de preparación 10min

Tiempo total 30min

Porciones 4 portions

Ingredientes

1 tsp fine sea salt
1 garlic clove
6 sprigs fresh rosemary, leaves only
100 g onions, quartered
75 g carrots, cut in pieces (2 cm)
75 g celery, cut in pieces (2 cm)
20 g olive oil
100 g red lentils
200 g roasted red peppers, preserved, drained, sliced
100 g sun-blush tomatoes
400 g tinned chopped tomatoes
300 g water
½ vegetable stock cube (for 0.5 l), crumbled (see tip)
o ½ tsp vegetable stock paste, homemade
300 g dried tagliatelle (see tip)
200 g kale, thick stalks removed, chopped
10 g vegan cheese, grated

Inf. nutricional: por 1 portion
Calorías: 2680 kJ / 639 kcal
Proteína: 22 g
Carbohidratos: 78 g
Grasa: 23 g
Grasa saturada: 3 g
Sodio: 1344 mg