RoseE - Tagliatelle Verde with red lentil tomato sauce

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Tagliatelle Verde with Red Lentil and Tomato Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

2 tablespoons olive oil

2 garlic cloves -- minced

1/2 teaspoon ground cinnamon

8 ounces red lentils -- washed

15 ounces canned tomatoes

2 cups water -- (scant)

salt and pepper

8 ounces tagliatelle verde (spinach pasta)

1 tablespoon olive oil (optional)

1 cup shredded vegan cheese (optional)

 

1. Heat the oil in a saucepan. Add the onion and cook for 10 minutes. Add the

garlic, cinnamon, lentils, tomatoes and water and bring to the boil. Let the

mixture simmer gently for 20 minutes, until the lentils are tender. Taste and

season with salt and pepper.

 

2. A little before the end of the cooking time of step one, bring a large pan of

water to the boil. Add the pasta, stir, then let the pasta boil, uncovered for 7

to 10 minutes, until just tender.

 

3. Drain the pasta and return it to the still warm saucepan with some salt.

Either stir in the lentils and tomato sauce or toss the pasta in the extra olive

oil, then serve it on warmed plates and spoon the sauce over it. Sprinkle the

cheese over the top, if using.

 

VARIATION: Tagliatelle verde with lentil and red wine sauce: Mas as described

above but replace some of the water with red wine -- perhaps 1/2 cup or as much

as you like.

 

Description:

" Hearty; variation with red wine sauce "

Source:

" 1997 Vegan Feasts (Thorsons Essential Veg Collection) "

S(vegRecipes):

" Hanneman (kitpath) on 04-Feb-2002 "

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Per Serving (excluding unknown items): 449 Calories; 9g Fat (17.0% calories from

fat); 24g Protein; 72g Carbohydrate; 19g Dietary Fiber; 41mg Cholesterol; 183mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : This very hearty, warming pasta dish is a useful standby as it can be

made from ingredients most of us tend to have in our cupboards.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5086 0 0

 

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