GLUTEN-FREE RED LENTIL PASTA WITH SAUTÉED VEGETABLES AND ALMOND CRUMBLE | LA ROSSA PLUS | Magnatera
A recipe with supersonic speed and guaranteed results!
At the end, 2 useful tips!
YOU WON’T REGRET IT!
Difficulty: easy
Preparation: 10 minutes
Cooking: 15 minutes
Servings: 3 people
Cost: medium-low
Ingredients for 3 people:
250g Magnatera La rossa plus gluten-free lentil pasta
1 zucchini about 100g
1 carrot about 100g
60g almonds
3 sun-dried tomatoes in oil
Aromatic herbs to taste (I used rosemary, sage, chives)
Extra virgin olive oil as needed
Instructions:
Cut the vegetables into sticks and sauté them in a pan with oil and garlic.
While the pasta is boiling, toast the almonds in a pan for a few minutes, then put them in a mixer with a drizzle of oil, sun-dried tomatoes, and aromatic herbs.
Blend until you get a coarse mixture (be careful, it shouldn’t be a cream!)
Add this crumble to the vegetables and sauté everything together with the drained pasta and a bit of its cooking water to finish the coating.
Watch the video to see the process:
https://www.instagram.com/reel/CyDbZhbowNA/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
Curious tips:
If you want to give it an ethnic touch, you can coat with coconut milk, turmeric, and chili pepper.
For a more Mediterranean touch, finish with fresh basil and chili pepper.
