Red Lentils Pasta as its name says, it’s made of red lentils flour, a great alternative for gluten-free lovers, easily digestable and full of proteins.
Red Lentils Pasta has a slight sweetish taste, very pleasant.
Definitely worth trying if you’re keen to cut-off on your wheat or carbs intake.
We have seasoned it with a cream made with tuna and aubergines and a bit of Ricotta cheese, but it’s so highly customizable that you can indulge yourself with everything you most like or have to hand.
Serves 4, Preparation time 10 mins, Cooking time 30 mins
- 400 g Red Lentils Pasta
- 1 Medium-large eggplant
- 1 garlic clove
- 160 g Tuna in oil
- 150 g Ricotta cheese
- 1 tablespoon dried oregano
- salt, a pinch
- EVOO, 2 tbsp
Wash, dry and dice the aubergine. Heat two tablespoons of Evoo, add garlic clove and let it brown for a few minutes.
Add diced aubergine, stir and cook over low heat for about 15-20 mins or until soft. You may need to add a small drop of water.
Drain tuna and add it to the diced aubergine. Allow to take on flavour for 5 minutes, add a pinch of salt and/or pepper and dried oregano. Transfer to a blender and blend together until you get a creamy mixture. Put back into the pan, turn the heat back on, add ricotta and stir.
Place a pot full of salted water, bring it to the boil.
Drain pasta, add it to the pan with the cream, another pinch of oregano and serve.