The first chilly days are here, and tonight we treat ourselves to a really tasty dish: pasta with potatoes and lentils. The pasta is cooked with lentils, creating an irresistible creamy texture. A first course to lick your lips!
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 broth cube
- 3.5 oz mixed vegetables for soffritto
- 1 tomato
- 2 tbsp olive oil
- 1 potato
- 9 oz pasta
- 9 oz dried lentils
Preparation
Creamy Pasta with Potatoes and Lentils.
In a large pot pour about 5 cups of water, one vegetable broth cube, and the dried lentils. You don’t need to soak them, just rinse them under running water before using. Cook covered at moderate heat for about 30 minutes.
Add about 3.5 oz of mixed vegetables for soffritto. Considering that kids often complain about what’s on their plate, I preferred frozen mixed vegetables because they are practical, convenient, come in small, uniform pieces, and are less noticeable.
If you prefer, you can substitute with carrots, celery, and onion in the same quantity. Slice carrots into rounds, chop celery into small pieces, and slice onion thinly.
Chop a large tomato – about 5 oz – into small pieces or, if you prefer, cut cherry tomatoes in half for the same quantity and add to the pot.
Finally, dice a large potato (about 7 oz) into small cubes and add them to the rest.
Try to achieve a small and uniform size for faster and more even cooking.
Continue cooking for another 15 minutes.
Pour in the oil, add the pasta, and cook for the time indicated on the package.
I recommend using small ditalini, which have a cooking time of about 8 minutes.
The creamy pasta with potatoes and lentils is ready to serve! You can sprinkle parmesan on top and/or add pepper or chili if you like.
A dish rich in vitamins that will win everyone over at the table!
If you liked this recipe and want to stay updated, follow me on my Facebook page by clicking on acasadigery and give it a like!
See you soon… Gery
Return to the home to read all other recipes.
You can also find me on Instagram, Twitter, and Pinterest
You might also like:
Creamy Pasta with Potatoes and Lentils – Recipe with Bimby
1. Place 5 cups of water, one broth cube, and lentils in the bowl. Cook 20 min./212°F/speed 1
2. Add mixed vegetables for soffritto, tomato, and potato. Cook 15 min./212°F/speed 1
3. Pour in the oil and pasta. Cook 8 min./212°F/speed 1
This recipe contains affiliate links
