Spaghetti and Red Pesto
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.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 291 mg | (7 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 6 sun-dried tomatoes (30 grams)
- 1 Tbsp Red lentils (15 grams)
- 1 Tbsp unpeeled almonds (20 grams)
- 12 ozs Spaghetti
- salt
- 1 garlic clove
- 1 pc Parmesan (20 grams)
- 3 sprigs Basil
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- cayenne pepper
Preparation steps
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.
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.
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.
Rinse basil, shake dry pluck leaves and put some aside. Coarsely chop remaining leaves.
Add tomatoes to a high vessel with lentils, tomato paste, garlic, olive oil and almonds. Puree with an immersion blender.
Add chopped basil and puree again briefly. Stir in Parmesan cheese and season to taste with salt and cayenne pepper.
Drain spaghetti and collect some of the cooking water.
Stir 6-8 tablespoons cooking water into the pesto. Mix spaghetti in a bowl with the pesto, garnish with remaining basil and serve.