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KOMBUCHA
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ROBIN'S LENTIL & PESTO PASTA 🍝
» Yield: 4 - 6 servings
» Time: 30 min
INGREDIENTS
¼ cup (35 g) pine nuts
250g pasta (we used a chickpea pasta)
1 tsp (5 mL) vegetable oil
2 medium red onions, chopped
4 cloves garlic, minced
½ spicy chili pepper, chopped (optional)
1 tsp Italian spice mix
½ tsp dried oregano
¼ tsp dried paprika powder
¼ cup (100g) sun-dried tomatoes, chopped
1 can (260 g) cooked lentils, rinsed and drained
2 medium bell peppers, thinly sliced (we used red and yellow)
2 medium roasted bell peppers from a jar, chopped
2 large handfuls of cherry tomatoes, halved
1 jar (150g) green olives
¼ cup (60g) vegan pesto
2 large handfuls of washed fresh spinach
DIRECTIONS
1. Roast pine nuts on a pan on medium-low heat until lightly golden. Remove and set aside.
2. Add the vegetable oil and onion to a large pot on medium-high heat, cooking for 2 minutes, adding a splash of water as needed to deglaze the pan. Then we’ll add the garlic and cook for a couple minutes more.
3. Add the chili pepper and spices, and cook for another 30 seconds or so before adding the sun-dried tomatoes.
4. At this point, you can start cooking the pasta in salted, boiling water until al dente. Then drain and set aside.
5. Back to the pot, we’ll add the lentils, sliced bell peppers, and a small splash of water. Then add the lid to the pot and let this steam for a few minutes.
6. Then we add the roasted bell peppers, cherry tomatoes, and olives, pesto and spinach. Give it a stir until the spinach wilts, and remove from the heat.
7. Serve the veggie sauce together with the pasta. Garnish with the roasted pine nuts, fresh basil leaves, and lime wedges. Enjoy!
WHAT WE USE @ THE PUL KITCHEN (2019)
» Blender: amzn.to/2GfbeL6
» Food processor: amzn.to/2IquU2b
» Hand blender: amzn.to/2PojlJM
» Cast iron pot: amzn.to/2WtKDT6
» Mini spice jars: amzn.to/2exHWP8
» Air-tight containers: amzn.to/2iPXmiW
» Mason jars: amzn.to/2tekWbH
» Garlic crusher: amzn.to/2G8d4zY
» Bento boxes: amzn.to/2x0si6E
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