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Green spelt – leek – pasta

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Ingredients for 4 servings:

  • 150 g green spelt, crushed
  • 3 tbsp flour, wheat flour type 1050
  • 350 ml vegetable stock
  • 250 g pasta, e.g. Rigatoni
  • Salt
  • 3 tbsp oil (rapeseed oil)
  • 300 g leek
  • 425 g tomatoes, pureed
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the green spelt meal and flour in a saucepan, add the vegetable stock, and bring to a boil. Simmer for about 5 minutes, stirring constantly, and then let it swell for about 30 minutes. Cook the pasta in plenty of salted water until al dente. Trim and thoroughly wash the leeks and cut into rings. Heat the oil in a pan, sauté the leeks, add the green spelt, and fry. Add the passata and mix well. Season with salt and pepper. Plate the pasta, add the green spelt and leek mixture, and serve. Garnish with chives, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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