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
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.
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 89.7 μg | (150 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 Tbsps Pine nuts
- 2 small garlic cloves
- 4 ozs sun-dried tomato in oil (drained)
- 4 Tbsps olive oil
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- salt
- peppers
- 3 ozs Arugula
- ½ bunch Basil
- 1 red onion
- 9 ozs Cherry tomatoes
- 9 ozs Lentil noodles
Preparation steps
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.
Finely puree 3 Tablespoon pine nuts with garlic, dried tomatoes, 3 tbsp. oil, vinegar, and lemon juice. Season pesto with salt and pepper.
Wash the arugula and basil, shake dry and chop both coarsely. Peel onion and cut into strips. Wash and halve the tomatoes.
Cook lentil pasta according to the package instructions in plenty of boiling salted water until al dente. Pour into a sieve and drain.
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.
Add pesto, pasta, arugula and basil, mix and serve garnished with the remaining pine nuts.
