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