A very simple first course: soy germ and lentil spaghetti. Today I want to talk to you about soy germ and the pasta made from it.
Soy Germ is the greatest natural source of isoflavones, fiber, Vitamin E, and protein. Soy is just sprouted, turned into flour, and even pasta is made from it as in this case.
I tried Aliveris spaghetti, part of the food supply chain Food Italiae, but you can substitute with any organic soy spaghetti or even other legume spaghetti like lentils or chickpeas.
Here are some more ideas on how to prepare legume pasta:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 10 oz soy spaghetti (with soy germ)
- 4.2 oz lentil ragout
- 1.8 oz pineapple
- 1 tbsp extra virgin olive oil
- 1 to taste sea salt
- 1 pinch pepper
Steps for Soy Germ and Lentil Spaghetti
Simply boil the water, add the salt, and throw in the spaghetti. Meanwhile, cut 3 slices of fresh pineapple into small cubes and grill them.
Drain al dente, season in the pot with plenty of lentil ragout, the pineapple, a drizzle of oil, and a sprinkle of pepper. Serve immediately.
Advice
You can replace the pasta shape, change pasta, buckwheat, or einkorn pasta is also excellent. You can vary the sauce, try with a nice pea or adzuki bean sauce while maintaining the carb and legume combination.
