A tasty and hearty first course, messy lentil pasta. A baked pasta that’s protein-rich, made with red lentil sedanini and Vegamo soy-and-wheat meatballs transformed into a delicate ragù.
All dressed with a oat milk béchamel and finished in the oven for a few minutes until golden.
Here are a few other lentil recipes to try:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 9 oz red lentil sedanini (MD)
- pinch sea salt
- as needed water
- 2 cups oat milk (Vivi meglio MD)
- 1/2 cup all-purpose flour
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch nutmeg
- 10 meatballs (soy and wheat)
- pinch thyme
- pinch marjoram
Tools
- 1 Pirofila
Steps
Pour water and sea salt into a pot 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 saucepan with a pinch of nutmeg and two tablespoons of oil. Warm over low heat and sift in the flour while stirring. Let it simmer briefly until it thickens and becomes velvety. Taste and adjust salt if needed.
Finely chop the meatballs, pour the béchamel over the pasta, add the chopped meatballs and mix well.
Sprinkle with thyme and marjoram and bake in the oven for about 20 minutes at 356°F.
Serve immediately.
Tips and storage
Messy lentil pasta keeps in the refrigerator for up to a couple of days if well covered. Try it with other pasta shapes and add vegetables depending on the season.
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