Protein-Packed Vegan Recipe

Vegan Lentil Pasta with Pesto and Arugula

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Average: 4.9 (16 votes)
(16 votes)
Vegan Lentil Pasta with Pesto and Arugula

Vegan Lentil Pasta with Pesto and Arugula - This is what healthy pasta enjoyment looks like! Photo: Marieke Dammann

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
552
calories
Calories

Healthy, because

Even smarter

Nutritional values

This vegan noodle dish contains around 27 grams of protein per serving.

Feel free to use any kind of pasta you want in this dish.

1 serving contains
(Percentage of daily recommendation)
Calorie552 kcal(26 %)
Protein27 g(28 %)
Fat27 g(23 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.2 mg(68 %)
Vitamin K89.7 μg(150 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.5 mg(36 %)
Folate117 μg(39 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C41 mg(43 %)
Potassium1,251 mg(31 %)
Calcium134 mg(13 %)
Magnesium177 mg(59 %)
Iron9 mg(60 %)
Iodine3 μg(2 %)
Zinc4.1 mg(51 %)
Saturated fatty acids3.7 g
Uric acid198 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
3
Ingredients
3 tablespoons Pine nuts
2 small garlic
4 ounces sun-dried tomato in oil (drained)
4 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
salt
peppers
3 ounces Arugula
½ bunch Basil
1 red onion
9 ounces Cherry tomatoes
9 ounces Lentil noodles
How healthy are the main ingredients?
Pine nutsolive oilBasilArugulagarlicsalt

Preparation steps

1.

Roast the pine nuts in a hot pan without fat at medium heat for 3 minutes; then let them cool down. Peel and chop the garlic.

2.

Finely puree 3 Tablespoon pine nuts with garlic, dried tomatoes, 3 tbsp. oil, vinegar, and lemon juice. Season pesto with salt and pepper.

3.

Wash the arugula and basil, shake dry and chop both coarsely. Peel onion and cut into strips. Wash and halve the tomatoes.

4.

Cook lentil pasta according to the package instructions in plenty of boiling salted water until al dente. Pour into a sieve and drain.

5.

In the meantime, heat the remaining oil in a pan. Sauté the onion for 2 minutes at medium heat. Add the tomatoes and fry for 2 minutes.

6.

Add pesto, pasta, arugula and basil, mix and serve garnished with the remaining pine nuts.