Pasta based dishes are always associated with comfort food, so there is no harm to make them and make them even tastier with fresh and organic vegetable. To make sure to have a well-balanced dish, I decided to add lentils to the tomato sauce which make it thicker but still really delicious. This remake of the basic pasta with tomato sauce is really delicious and will bring you all you need in terms of energy for a busy day.
- SERVE:
- PREPARATION: 20 minutes
- COOK: 20 minutes
- DIFFICULTY:
What do you need?
- 200g tomato
- 120g pasta (for this recipe, Conchiglie pasta were used)
- 200g courgettes
- 1 small pepper
- 40 g red lentils
- ½ red onion
- 1 tablespoon of olive oil
- 250g of tomato passata
- Salt, pepper
- Handful of basil
- Grated parmesan (optional)
How to make Pasta with vegetables and red lentils tomato sauce?
- Start by soaking the red lentils for at least 30 minutes
- Peel and chop the onion
- Wash carefully tomato, courgette and pepper
- Cut into square pieces tomatoes and courgette
If the courgette is organic, the skin can be kept, if it is not, it is better to peel the courgette
- Cut in small pieces the pepper
- Cook the pasta as indicated in the package
- Steam the red lentils for 15 minutes
- In a grill pan over medium heat, heat the olive oil
- When the olive oil is hot, add the onion and stir it for a couple minutes until it turns slightly brown
- Add then courgettes, tomato and pepper and stir them together for a couple minutes until the courgette is tender
- In the meantime, in a mixer, mix the passata with the steamed lentils, add seasoning and aromatic herbs
- Add the cooked pasta to the pan with the vegetables
- Add the tomato sauce just made and stir for a couple of extra minutes
- Serve it straight away with freshly chopped aromatic herb and grated parmesan
If you want to keep the dish vegan, do not add the parmesan or put vegan parmesan instead
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