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One Pot Lentil Pasta with Dried Tomatoes

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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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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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One Pot Lentil Pasta with Dried Tomatoes