Lentil pasta with sun-dried tomatoes
Ingredients
for 4 person
| 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 |
How it's done
Tomatoes
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.
Pasta
Cook the pasta in boiling salted water until just al dente, drain, reserve approx. 200 ml of the cooking water, set aside the pasta.
Sauce
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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