Legume Sedanini with beetroot and tofu: a complete, light, gluten-free main dish. Rich in antioxidants, vitamin D, and calcium, it's great to consume cold and easy to prepare.
Peel the beetroots, wash them, and boil them with the parsley until tender.
Cut the tofu into cubes and briefly cook it with very little water and the bay leaf to flavor it.
Cook the lentil sedanini according to the cooking times indicated on the package and drain them.
Meanwhile, prepare the pâté: blend the cooked beetroots with the tofu, extra virgin olive oil, and pepper until you obtain a smooth cream.
Add the pâté to the drained pasta and let it flavor, mixing well to distribute the cream evenly.
Serve hot (or cold, as desired).
Pot
Small pan or saucepan
Immersion blender (mixer)
Colander
Store in the refrigerator in an airtight container for up to 2-3 days.
Vegan and gluten-free recipe. You can substitute the beetroots with spinach, zucchini, or pumpkin depending on the season. Also great when consumed cold.
Italia, Puglia
| Energy (kcal) | 277.34 |
| Carbohydrates (g) | 15.97 |
| of which Sugars (g) | 9.01 |
| Fat (g) | 19.32 |
| of which Saturates (g) | 2.81 |
| Protein (g) | 7.03 |
| Fiber (g) | 7.67 |
| Sale (g) | 0.01 |
