A tasty and rich main course, baked lentil pasta. A protein-rich baked pasta with red lentil sedanini and Vegamo soy and wheat balls transformed into a delicate ragù.
All seasoned with a oat milk béchamel and baked until golden for a few minutes.
Here are some more lentil recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 1/4 cups red lentil sedanini (MD)
- 1 pinch sea salt
- as needed water
- 2 1/4 cups oat milk (Live Better MD)
- 1/2 cup all-purpose flour
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch nutmeg
- 10 soy and wheat balls
- 1 pinch thyme
- 1 pinch marjoram
Tools
- 1 Baking dish
Steps
In a pot, pour water and sea salt and bring to a boil.
Add the red lentil sedanini and cook for ten minutes. Drain the pasta well. Set aside in a large bowl.
Prepare the béchamel. Pour the oat milk into a small pot, add a pinch of nutmeg and two tablespoons of oil. Heat on low and sift in the flour, stirring constantly. Let it slightly boil until it thickens and becomes smooth. Taste and adjust salt if necessary.
Finely chop the balls, pour the béchamel over the pasta, add the chopped balls, and mix well.
Sprinkle with thyme and marjoram and bake for about twenty minutes at 350°F.
Serve immediately.
Tips and Storage
The baked lentil pasta can be stored in the fridge for a couple of days, tightly sealed. Try it with other pasta shapes, adding vegetables according to the season.
The baked lentil pasta can be stored in the fridge for a couple of days, tightly sealed. Try it with other pasta shapes, adding vegetables according to the season.
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