Lentil spaghetti with toasted vegetable carbonara quick & easy: with roasted vegetables, such as beets, celeriac and pumpkin, lentil spaghetti becomes a light, vegan and lactose-free dish.
Ingredients
Main course For 2 people
200 g of raw beets
200 g of celeriac
200 g of pumpkin
3 tablespoons of olive oil
½ bunch of thyme
salt
pepper
150 g of yellow lentil spaghetti
1 egg
3 tablespoons of grated Parmesan cheese
How to proceed
Preparation: approx. 20 minutes
Cut the beets, celeriac and pumpkin into cubes. Heat the oil in a large pan and sauté the vegetables with a few sprigs of thyme over medium heat for 10 minutes until they are golden in colour. Season with salt and pepper.
Meanwhile, cook the lentil spaghetti al dente in boiling salted water and drain, keeping a little cooking water. Transfer the spaghetti back to the pot, beat the egg and add it to the spaghetti with a little Parmesan, possibly adding a little cooking water, until the sauce becomes creamy. Incorporate part of the browned vegetables. Serve the pasta, garnish with the remaining vegetables and sprinkle with the remaining Parmesan. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries recipe/ Burratina on corn cream recipe/ Cabis salad recipe.
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