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Ingredients
Vegan Lentil Pasta with Pesto and Arugula
- 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
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.
(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 %) |
Healthy, because
This vegan noodle dish contains around 27 grams of protein per serving.
Even smarter
Feel free to use any kind of pasta you want in this dish.