Lentil and Spinach Pasta

Serves 2-3

Preparation time 15 Minutes

Cooking time 5 Minutes

Fusilli Pasta - 150gms

Yellow Moong Lentils - 50 gms

Basil Leaves - 5-6 leaves

Parmesan Cheese for garnish

Garlic - 3 gms

Fresh Spinach - 100 gms

Olive Oil - 20 ml

A people pleaser dish with a no butter no cream twist and replacing that with the wellness of spinach and lentils without compromising on the taste.

Method

1. Boil water in a sauce pan or stock pot and add salt to it.

2. Add pasta to boiling salted water and let it cook till soft.

3. In a separate saucepan, boil the lentils and when they are cooked add spinach to the lentil pot.

4. Blend the cooked lentils and spinach till smooth and creamy like a sauce.

5. In a non-stick pan heat the olive oil and add garlic to it and saute.

6. Put the lentil sauce in the pan and add the seasoning.

7. Add chopped basil leaves to the sauce along with the cooked pasta and toss till coated.

8. Coat with grated mozzarella and parmesan.

9. Garnish with grated parmesan cheese and fresh basil leaves and serve hot.

Mar 13, 2018

A no bake breakfast cereal dessert with the goodness of fibre and fruits and indulgence of caramel and peanut butter. Read more..

May 19, 2020

Bite-sized Mexican classical dish with a smoky and spicy kick from the paprika and jalapeños. Read more..