Fettuccine with Lentil Bolognese
My Vegan version of Bolognese. Enjoy!
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7 years ago at the age of 39, Adam Guthrie was overweight, unfulfilled and had a heart attack. That moment changed everything. It inspired him to get busy living and start taking care of himself. So he went on a journey to transform his life - to feel better, do better and help others do the same.
lentil bolognese w/ fettuccine pasta | oil free + vegan
This pasta has minimal ingredients, but tastes amazing! You could have this with some roasted broccoli to make this a wholesome meal! For all my carb lovers, I hope you enjoy this meal! I know I sure did ☺️
Recipe adapted from:
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Cooking Applications for Lentil Flour: Making Lentil Pasta with a Puttanesca Sauce
Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.
Lentil Pasta Puttanesca
Ingredients:
For the pasta:
1/4 lb (124 g) lentil flour, sifted
1/2 lb (250 g) bread flour
1/4 lb (124 g) fine durum semolina
1 tsp (5 mL) salt
2 large eggs
1/4 cup (60 mL) water
1 Tbsp (15 mL) canola oil
For the sauce:
3 oz (84 mL) canola oil
4 oz (125 g) pancetta, minced
4 garlic cloves, minced
2 dried red chile peppers, such as arbol
5 oz (140 g) onion, diced small
4 oz (125 g) anchovy fillets, chopped
5 Tbsp (75 mL) capers
1/2 cup (125 mL) black olives, pitted, halved
3 cups (750 mL) Italian plum tomatoes, canned, chopped
as needed, salt
as needed, ground black pepper
Directions:
1. For the pasta: Combine dry ingredients in a bowl. Mix to combine.
2. Create a well in the center of the dry ingredients and add eggs, egg yolks, water and oil.
3. With a fork, mix the eggs until homogenous and slowly incorporate the flour mixture.
4. Empty the mixture onto the table and bring the dough together, kneading until smooth.
5. Wrap in plastic for 30 minutes.
6. Roll dough using a pasta machine to desired thickness. Trim any rough edges, and cut into desired shape.
7. Use immediately, freeze, or air dry until firm for later use.
8. For the sauce: Heat a skillet with the oil and render the pancetta until light brown and crisp.
9. Add garlic and peppers until fragrant.
10. Add onions and sweat until softened.
11. Add the anchovies, capers, olives, tomatoes, salt, and pepper. Bring to a boil and simmer 5 minutes. Adjust seasoning.
12. Cook pasta until al dente and add to a bowl. Toss with canola oil and chopped parsley.
13. Pile pasta on a warm platter and pour the sauce over pasta. Serve immediately with crusty bread.
Produced by The Culinary Institute of America as an industry service to Lentils.org.
Recipe & Photo Copyright: Culinary Institute of America.
Italian Lentil Pasta Recipe
Italian Lentil Pasta Recipe
RECIPE:
250 g lentils (1 cup+ 1/4 cup)
300 g pasta (10.5 oz)
2 celery stalks
1 carrot
1 potato
1 onion
120 g tomato purée (1/2 cup)
2 tsp + 1/4 tsp salt (adjust to taste)
black pepper
bay leaves
1.25 liters water (5 cups + 1/4 cup)
parmesan
2-3 tbsp olive oil
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#lentil #pasta #italian
LENTIL PASTA BOLOGNESE | VEGAN | #short
What you need (4 servings)
For the lentil bolognese
1 tbsp. olive oil
1/2 cup red onion
3 garlic cloves ,minced
1 cup portobello mushrooms, diced
1/4 cup carrots, diced
1/2 tsp salt
3/4 cup lentils, uncooked
1 1/2 cup water
1 1/4 cup tomato sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smoked paprika
For the toppings
Red onion
Fresh parsley
Place a non-stick pan over medium-high heat. Add olive oil, red onion, garlic, and carrots. Sauté for 2-3 minutes.
Add salt and portobello mushrooms to the sauté mix and cook for another 3 minutes. Stir constantly.
Once the mushrooms are roasted add washed lentils, water, tomato sauce, and all remaining spices. Stir well and let cook for 25 - 40 minutes with the lid closed. Stir occasionally. The bolognese is ready, once the lentils are cooked through.
Garnish with red onion and fresh parsley. Enjoy with your favourite pasta.
Full recipe & more as always on my website deliish.app. ❤️
RIGATONI WITH LENTIL BOLOGNESE #VEGGIE PASTA RECIPE : By Chef Ramy`s Kitchen
Ingredients for Rigatoni Brown Lentils Bolognese:
Rigatoni Pasta
Brown Lentils
Olive Oil
Onion
Garlic
Carrot
Celery
Paprika
Parsley
Tomato Paste
Red Wine
Vegetables Stock
Salt / Pepper
Tomato Sauce in Can
Agave Syrup