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
Tagliatelle in Chili – Lentil – Cream Sauce
Tagliatelle in Chili – Lentil – Cream Sauce

Instructions

  1. 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).
  2. 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.
  3. Looks great and tastes great! An easy-to-prepare gourmet recipe!

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