Vegan Lentil and Semolina Pasta

 An easy, fresh, and high-protein pasta. 



Serves 4.

Ingredients:

  • 150g dry red lentils
  • 150g semolina flour
  • 1 tbsp tapioca starch
  • 1 tsp salt
  • 2 tsp olive oil 
  • Flour for dusting
Method:
  • Bring a pot of water to a boil. Rinse the lentils and add them to the boiling water, and cook for 15-20 minutes (until soft).
  • Drain the lentils and squeeze some of the water out of them using the back of a spatula. Blend them until they are a smooth paste. 
  • In a large mixing bowl, stir together the semolina, the tapioca starch and the salt. Add the blended lentils and the olive oil and mix with your hands until a dough forms. 
  • Wrap the dough in cling-film and leave in the fridge for about an hour.
  • Dust a clean work surface with flour, and roll out the pasta dough. Cut and form any pasta shapes you like; for my mac and cheese I rolled mini elbow macaroni shapes. 
  • To make the pictured linguine shape, roll 1/4 of the pasta dough out on a floured surface into a thin rectangle. Trim the edges. Dust liberally with flour. Roll the dough up, loosely, horizontally. Use a sharp knife to cut every cm along the roll, and then unroll each piece of linguine ready to cook.  
  • Cook the pasta: Bring a pot of salted water to a boil, and add the shaped pasta. Cook for 4-5 minutes, before draining and serving with sauce of your choice. 

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