Red lentil pasta with pumpkin, green peas, and carrots: a gluten-free first course, rich in plant-based protein and fiber. Preparation in vegetarian/vegan version, without butter and cheese.
Peel the carrots and pumpkin, wash them and cut into cubes.
In a pan, heat the extra virgin olive oil and start cooking the carrots and pumpkin over medium heat.
After a few minutes, add the frozen peas and continue cooking until the vegetables are tender.
Meanwhile, cook the red lentil pasta according to the cooking times indicated on the package and drain it al dente.
Combine the drained pasta with the vegetables in the pan and sauté briefly to blend the flavors.
Serve the pasta hot with chopped parsley on top.
Pan
Pot for pasta
Colander
Knife and cutting board
Recipe without butter and cheese, suitable for vegetarian and vegan diets and for those looking for gluten-free alternatives.
Italy
| Energy (kcal) | 233.55 |
| Carbohydrates (g) | 12.47 |
| of which Sugars (g) | 3.71 |
| Fat (g) | 17.62 |
| of which Saturates (g) | 2.53 |
| Protein (g) | 5.22 |
| Fiber (g) | 3.72 |
| Sale (g) | 0.03 |
