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Pasta and beans 2.0




Red lentils, peeled

10 spoons


2 wedges

Extra virgin olive oil

1 spoon


1 teaspoon


6 leafs

Kidney beans

125 oz

Natural sea salt

a bit

Semolina pasta

250 oz

first courses from Italy - Piemonte

Pasta and beans 2.0

Pasta and beans 2.0

vegan with gluten high in iron high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and beans 2.0

A tasty dish that I like to eat a lot in the summer because the basil gives a lot of freshness! An excellent variant to try is replacing the basil with mint

Pasta and beans 2.0 step 1

step 1

Cook the lentils in salted water for 15 minutes from the boil. Once cooked, blend with the blender, if the cream obtained is too liquid put it back on the heat and let it thicken.

Pasta and beans 2.0 step 2

step 2

In a pan heat the oil over low heat, when it is hot put the finely chopped garlic. Skip for a few minutes.

Pasta and beans 2.0 step 3

step 3

Add the pre-cooked beans and sauté for 5 minutes. When cooked, add the oregano and leave to stand on a low heat

Pasta and beans 2.0 step 4

step 4

Bring the water to the boil, add salt and pour the pasta. Drain beautiful al dente. Season with the lentil cream and garnish with the beans and freshly cut basil. Enjoy your meal!

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