Mutti
Whole-wheat fettuccine with lentils, tomato and pumkin

Whole-wheat fettuccine with lentils, tomato and pumkin

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

Passata

cooking sketch 45 min (COOK TIME: 35 min / PREP TIME: 10 min)

cooking sketch Easy

4 people

Vegan

Ingredients

Passata

For the base

  • 150 g whole-wheat fettuccine

For the sauce

  • 150 g dried lentils
  • 200 g Mutti Tomato Puree
  • 400 ml vegetable stock
  • 150 g pumpkin (cleaned)
  • 50 g onion
  • 2 or 3 sage leaves
  • 1 bay leaf
  • extra virgin olive oil
  • salt
Share the ingredient list

Method

  1. Rinse the lentils and soak them in cold water for a few hours or overnight.
  2. Finely chop the onion and fry it in a small pan over a low heat with a few tablespoons of oil, stirring regularly.
  3. Add the diced pumpkin and lentils drained from the soaking water.
  4. Add the tomato, vegetable stock and herbs.
  5. Lightly salt and cook for 25 minutes.
  6. If necessary, add a little more vegetable stock, pour in the fettuccine - broken into pieces - and cook for the time specified for the pasta.
  7. Serve the hot fettuccine with a drizzle of extra virgin olive oil.

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