Whole-wheat fettuccine with lentils, tomato and pumpkin: a hearty, wholesome pasta recipe packed with comforting Mediterranean flavors.
4 people
1
Rinse the lentils and soak them in cold water for a few hours or overnight.
2
Finely chop the onion and fry it in a small pan over a low heat with a few tablespoons of oil, stirring regularly.
3
Add the diced pumpkin and lentils drained from the soaking water.
4
Add the tomato, vegetable stock and herbs.
5
Lightly salt and cook for 25 minutes.
6
If necessary, add a little more vegetable stock, pour in the fettuccine - broken into pieces - and cook for the time specified for the pasta.
7
Serve the hot fettuccine with a drizzle of extra virgin olive oil.
This whole-wheat fettuccine with lentils is a hearty dish that brings together rustic Mediterranean flavors in every spoonful. Sweet pumpkin, earthy lentils and tomato create a rich and comforting base, while aromatic herbs add extra depth. Cooking the broken fettuccine directly in the sauce allows the pasta to absorb its flavors, creating a satisfying pasta with lentils and pumpkin that’s ideal for a warming meal.
For the best lentil and pumpkin pasta, soak the lentils for a few hours or overnight before cooking and cut the pumpkin into evenly sized cubes so it cooks consistently. Keep some vegetable stock nearby while the pasta cooks, adding a little at a time if the sauce becomes too thick. Since the whole-wheat fettuccine cooks directly with the lentils, pumpkin and tomato, its starch helps give the dish a deliciously rich texture. Finish with a drizzle of extra virgin olive oil just before serving for extra flavor and aroma.
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