PureSpelt Veggie Spaghetti
Preparation time: approx. 40 minutes
Baking or cooking time: approx. 20 minutes
For 4 people
Veggie Sauce
1 onion, finely chopped
2-3 garlic cloves, minced
2 tbsp rapeseed or olive oil
250 g carrots, diced
1/2 small leek, diced
50 g mushrooms, diced
2 tbsp tomato paste
125 ml red wine or vegetable stock
150 g orange lentils
1 bay leaf
approx. 750 ml vegetable stock
a little sugar or honey
2-3 tbsp herbs eg. thyme, marjoram and parsley, chopped
salt, pepper
Spaghetti
400-500 g PureSpelt Spaghetti or other pasta
a little butter
grated Sbrinz, to taste
thyme, to garnish
1
Fry the onion and garlic in the oil. Add the vegetables and mushrooms and cook until softened. Add the tomato paste, fry a minute, then de-glaze with red wine and vegetable stock. Add the lentils and bay leaf and cook until soft, about 20-25 minutes. Season the sauce with sugar or honey, herbs, salt and pepper.
2
Boil the spaghetti in salted water until al dente, drain, add a little butter and place on warmed plates. Spoon over the veggie sauce, garnish and serve hot.
Source:
IG Dinkel, Judith Gmür-Stalder
