John Myers
Ingredients for 2 servings:
- 200 g lentil pasta (spirelli or croissants), red or yellow
- 50 g dried tomatoes (not preserved in oil)
- 100 g sour cream
- e.g. vegetable broth
- e.g. salt and pepper
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
quick and easy – ideal for home offices
Cut the sun-dried tomatoes into thin strips, halving them if necessary. Place the pasta, tomatoes, and sour cream in a pot. Pour in enough vegetable stock to cover the pasta by about 1 cm. Stir everything together. Place the pot on the stove, cover, and simmer for about 8-10 minutes (cooking time depends on the pasta chosen). Stir frequently and check the liquid. Add more vegetable stock or water if necessary. Remove the lid about 2 minutes before the end of cooking to allow the sauce to reduce. Season with salt and pepper, if desired.
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