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Lactose Free
Gluten Free
A satisfying Lentil pasta bowl, cover with a creamy piquillo pepper sauce, feta cheese crumbs ,
drizzle with Olive oil and garnish with fresh tarragon leaves.
Let's start to cook!
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Total Time
45
minutes
mins
Course
Plato principal
Cuisine
Mediterránea
Servings
4
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Equipment
blender, food processor
Ingredients
8
Roasted Piquillo peppers
2
cloves
of garlic
½
cup
extra virgil oilve oil
(adjust to taste )
¼
cup
water
⅔
cup
lactose free cream
(adjunst to taste)
1
branch
tarragon
(optional / to taste)
Instructions
Place piquillo peppers, garlic and water in the blender or a processor, gradually add the olive oil, mix well.
Add more olive oil if desired and lactose-free cream (to taste).
Cook pasta al dente according to package instructions.
Add the sauce to the pasta and cook at low heat in a stove for a few minutes, to allows the pasta adsorbs and soaks up a little of the sauce's flavor.
Serve hot and add feta cheese and a drizzle of olive oil.