Turkish pasta (veggie version)

Name: Turkish pasta (veggie version)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 1 peppermint teabags; 300 g plain greek yoghurt; 50 g butter; 2 tin beluga lentils (beluga); 1 onions; 4 garlic cloves; 3 tsp paprika; 150 g cherry tomatoes; 1 bunch flat-leaf parsley; 4 tbsp olive oil; 400 g pasta; 2 tbsp tomato puree; ¼ tsp salt; a little pepper

Vegetarian quick recipes lunch

Total: 30 min. | Active: 30 min.

vegetarian

922 Likes

This pasta recipe is currently going viral on social media – and when you try it, you'll see why! We've created a vegetarian version and fell in love with this recipe at first bite – it makes a wonderful change from the classic Italian pasta sauces.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Lentil sauce
4 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
2 tin	beluga lentils (beluga) (approx. 210 g each), rinsed, drained
2 tbsp	tomato puree
4 tbsp	water
1 tsp	paprika
¼ tsp	salt
a little	pepper

Pasta
400 g	pasta (e.g. farfalle)
	salted water, boiling

Yoghurt dressing
300 g	plain greek yoghurt (see note)
2	garlic cloves, finely grated
4 tbsp	water

Butter sauce
50 g	butter, melted, left to cool
2 tsp	paprika

To serve
150 g	cherry tomatoes, quartered
1 bunch	flat-leaf parsley, finely chopped
1	peppermint teabag, contents only

How it's done

Lentil sauce

Heat the oil in a pan. Sauté the onions and garlic for approx. 2 mins. Add the lentils and all the other ingredients up to and including the pepper, mix, simmer for approx. 5 mins.

Pasta

Cook the pasta in boiling salted water until al dente.

Yoghurt dressing

Mix the yoghurt, garlic and water thoroughly.

Butter sauce

Thoroughly mix the butter and paprika.

To serve

Drain the pasta, serve with the sauces. Arrange the tomatoes on top, sprinkle with parsley and mint.

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