Tagliatelle in Chili – Lentil – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chilli pepper (s)
- 1 cube vegetable stock
- 200 ml cream
- 1 bunch spring onion (s)
- 200 g tomato (s), dried in oil
- 500 g ribbon noodles
- 50 ml olive oil
- 1 can / s lentils
Print Recipe
Pin Recipe Instructions
- Core the chilli pepper (hot), remove the inner walls and fry briefly in olive oil. Add the cream. Dissolve 1/2 - 1 vegetable stock cube (depending on your taste) in the cream-chili sauce. Cook ribbon pasta al dente. Heat the lentils. Finely dice the spring onions and the sun-dried tomatoes (amount to taste).
- Arrange on plates: First put the lentils on the ribbon noodles, then the cream sauce. On top the diced spring onions and the dried tomatoes.
- Looks great and tastes great! An easy-to-prepare gourmet recipe!
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