Basic Healthy Recipe

Spaghetti and Red Pesto

with Sun-Dried Tomatoes and Almonds
Average: 4.5 (13 votes)
(13 votes)
Spaghetti and Red Pesto

Spaghetti and Red Pesto - Pasta and pesto are always a lovely couple

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Health Score:
87 / 100
very easy
25 min.

Healthy, because

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Nutritional values

Those who normally drop out of pesto because of the many calories can take it without worrying: Our variant is extremely slim and extremely tasty due to the preparation with red lentils. The ingredients also provide a good portion of muscle-building protein.

If you like the garlic milder: Chop it into fine cubes and cook it together with the lentils. For more fibre, serve wholemeal spaghetti with the red pesto.

1 serving contains
(Percentage of daily recommendation)
Calorie269 cal.(13 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K9.2 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4 mg(4 %)
Potassium291 mg(7 %)
Calcium143 mg(14 %)
Magnesium47 mg(16 %)
Iron1.3 mg(9 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.1 g
Uric acid40 mg
Cholesterol8 mg
Complete sugar2 g
Development of this recipe:


6 sun-dried tomatoes (30 grams)
1 Tbsp Red lentils (15 grams)
1 Tbsp unpeeled almonds (20 grams)
12 ozs Spaghetti
1 garlic clove
1 pc Parmesan (20 grams)
3 sprigs Basil
1 Tbsp Tomato paste
2 Tbsps olive oil
cayenne pepper
How healthy are the main ingredients?
ParmesanalmondTomato pasteolive oilBasilsalt

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Measuring cups, 1 Small pot (with lid), 1 Wooden spoon, 1 Non-stick pan, 1 Small plate, 1 Fine grater, 1 large Pot, 1 deep bowl, 1 Immersion blender, 1 Sieve, 1 Bowl

Preparation steps

Spaghetti and Red Pesto preparation step 1

Cut sun-dried tomatoes into very small pieces. Combine with lentils and 120 ml (approximately 1/2 cup) of water in a small pot, cover and bring to a boil. Cook over low heat for 10 minutes. Then remove from heat.

Spaghetti and Red Pesto preparation step 2

While the lentils cook, chop almonds coarsely and fry until golden brown over medium heat in a non-stick pan. Place on a small plate and let cool.

Spaghetti and Red Pesto preparation step 3

Cook spaghetti according to package directions in plenty of boiling salted water until al dente. Meanwhile, peel the garlic and chop coarsely. Finely grate the Parmesan.

Spaghetti and Red Pesto preparation step 4

Rinse basil, shake dry pluck leaves and put some aside. Coarsely chop remaining leaves.

Spaghetti and Red Pesto preparation step 5

Add tomatoes to a high vessel with lentils, tomato paste, garlic, olive oil and almonds. Puree with an immersion blender.

Spaghetti and Red Pesto preparation step 6

Add chopped basil and puree again briefly. Stir in Parmesan cheese and season to taste with salt and cayenne pepper.

Spaghetti and Red Pesto preparation step 7

Drain spaghetti and collect some of the cooking water.

Spaghetti and Red Pesto preparation step 8

Stir 6-8 tablespoons cooking water into the pesto. Mix spaghetti in a bowl with the pesto, garnish with remaining basil and serve.