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Pasta with lentil flour, cherry tomatoes and mushrooms

ingredients

servings

4

Lentil flour pasta

250 oz

Porcini mushrooms

400 oz

Cherry tomatoes

15 unit

Garlic

1 wedge

Extra virgin olive oil

to taste

Salt

to taste

Parsley

1 sprig

first courses from Italy

Pasta with lentil flour, cherry tomatoes and mushrooms

Pasta with lentil flour, cherry tomatoes and mushrooms

vegan high in fiber high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with lentil flour, cherry tomatoes and mushrooms

A paste made in various formats, from fusilli to rigatoni and containing exclusively legume flour, therefore also suitable for celiacs as it is gluten-free. As a first test for my dishes, I decided to use lentil pasta, a very versatile base given the delicate flavor of this legume, I seasoned the dish with mushrooms and cherry tomatoes and I brought to the table a really tasty dish.

Pasta with lentil flour, cherry tomatoes and mushrooms step 1

step 1

Fry in a pan with oil and a clove of garlic, mushrooms.

Pasta with lentil flour, cherry tomatoes and mushrooms step 2

step 2

Cut the tomatoes into cubes and add them to the pan along with the chopped parsley and salt. Then cook the sauce for about ten minutes.

Pasta with lentil flour, cherry tomatoes and mushrooms step 3

step 3

Meanwhile, cook the pasta in plenty of salted water.

Pasta with lentil flour, cherry tomatoes and mushrooms step 4

step 4

Then scoltatela and transfer it to the pan with the sauce, add the thyme and mix.

Pasta with lentil flour, cherry tomatoes and mushrooms step 5

step 5

Your lentil pasta and mushrooms are ready to be served.

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