Today is World Pasta Day!
Pasta is probably our favourite staple food. There are so many possibilities! One of my own creations often lands on the table when I have little time, but need a filling dish:
Creamy lentil tagliatelle
Ingredients for 2 servings
1 large onion, chopped
olive oil for sauteeing
1 tbsp tomato puree
1 tsp sugar
1-2 tbsps sherry/red wine (optional)
1 400g tin brown lentils, rinsed and drained
1 250ml carton soya cooking cream (“Soya Cuisine”)
Approx. 300g tagliatelle
Seasoning and herbs (I use black pepper, ground coriander and dried bear’s garlic)
Sautee the onion until soft, then add the lentils, tomato puree and sugar. Heat through, then add all the other ingredients. Simmer for a few minutes.
Cook pasta according to packet instructions. Drain and mix with sauce.
P.S. In summer I use about 3/4 of a tin of lentils and add some diced zuccchini.
P.P.S. This is vegetarian and vegan!