Lentil pasta with sun-dried tomatoes
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- Serves: 4 persons
- 250 gdifferent coloured cherry tomatoes
- 60 gdried tomatoes in oil
- ¼ bunchthyme
- a littleolive oil
- 1garlic clove
- 70 gdried tomatoes in oil
- 300 gpasta
- salted water
- 2 ½ dllactose-free single cream
- ¼ tspsalt
- a littlepepper
- 50 gParmesan by the piece
Step 1Heat a non-stick frying pan, add the cherry and dried tomatoes and thyme, stir fry for approx. 5 mins., remove, set aside. Heat a dash of oil in the same pan, add the garlic and onion, sauté briefly, add the sun-dried tomatoes with the oil, sauté for approx. 5 mins., place in a blending cup, allow to cool slightly, puree.
Step 2Cook the pasta in boiling salted water until just al dente, drain, reserve approx. 200 ml of the cooking water, set aside the pasta.
Step 3Return the puree to the frying pan, pour in the cream and reserved cooking water, bring to the boil, season. Add the pasta, heat gently. Plate up the pasta, top with the cheese and the reserved tomatoes.