Lentil pasta with sun-dried tomatoes

Lentil pasta with sun-dried tomatoes

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 520 kcal
, Fat: 22 g
, Carbohydrate: 51 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g different coloured cherry tomatoes
60 g dried tomatoes in oil, finely chopped
¼ bunch thyme, leaves torn off
a little olive oil
1 garlic clove, coarsely chopped
1 onion, coarsely chopped
70 g dried tomatoes in oil


300 g pasta (e.g. Karma red lentil & sweet potato noodles)
salted water, boiling


2 ½ dl lactose-free single cream
¼ tsp salt
a little pepper
50 g Parmesan by the piece, shaved into thin strips using a peeler
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How it's done

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Heat 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.


Cook the pasta in boiling salted water until just al dente, drain, reserve approx. 200 ml of the cooking water, set aside the pasta.


Return 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.


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