John Myers
Ingredients for 4 servings:
- 300 g lentil pasta, red (fusilli)
- 3 m.-large carrot(s)
- 1 small onion(s)
- 1 shot of oil
- 1 small broccoli
- 1 shot of white wine
- 200 ml vegetable stock
- 400 g tomatoes, chopped (can)
- 50 ml cream
- 8 cherry tomatoes
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- e.g. Parmesan, grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Cook the red lentil fusilli according to the package instructions. Peel the carrots and cut into wedges. Peel and dice the onions. Heat the oil in a frying pan or wok. Fry the carrots and onions until lightly browned. Meanwhile, wash the broccoli and cut into small florets. When the carrots and onions are cooked, deglaze with a splash of white wine. Let it reduce briefly (approx. 1-2 minutes), then pour in the vegetable stock and continue to cook briefly (1 minute). Then add the chopped tomatoes and broccoli. Simmer briefly (approx. 1-2 minutes), then stir in the cream. Continue simmering on low heat for about 6-7 minutes, until the vegetables are al dente or slightly softer, depending on your preference. During this time, wash and halve the cherry tomatoes. Then stir in the fusilli and season with salt, pepper, and paprika. Add the cherry tomatoes and stir in. Divide pasta between plates and sprinkle with grated Parmesan cheese.
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