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🍝 Organic One-Pot Pasta with Zucchini, Peas and Lentils

554 kcal · 30 min · 4 servings

Ingredients

• 100 g Reformhaus® black lentils (in organic quality)
• 1 clove garlic (in organic quality)
• 1 shallot (in organic quality)
• 500 g colorful zucchini (2 pieces; 1 yellow and 1 green zucchini; in organic quality)
• 150 g peas (fresh or frozen; in organic quality)
• 20 g basil (1 bunch; in organic quality)
• 300 g whole wheat noodles (e.g. Linguine or Spaghetti; in organic quality)
• 20 g olive oil (2 tbsp; in organic quality)
• 1 l Allos almond drink plain (available at Reformhaus®)
• 250 ml vegetable broth (in organic quality)
• 50 g Parmesan (1 piece; 30% fat in dry matter; in organic quality)
• 50 g Reformhaus® pumpkin seeds (in organic quality)
• 1 pinch salt
• 1 pinch pepper (in organic quality)
• 25 ml lemon juice (juice of half a lemon; in organic quality)

Instructions

1. 1. Rinse the lentils in a sieve under cold water.
2. 2. Let the lentils drain well.
3. 3. Place the lentils in a pot with plenty of water.
4. 4. Cook the lentils over low to medium heat for 12 to 15 minutes until al dente.
5. 5. Drain the lentils.
6. 6. Set the lentils aside.
7. 7. Peel the garlic.
8. 8. Peel the shallot.
9. 9. Slice the garlic.
10. 10. Cut the shallot into rings.
11. 11. Wash the zucchini.
12. 12. Cut the zucchini in half lengthwise.
13. 13. Slice the zucchini.
14. 14. Remove the fresh peas from their pods.
15. 15. Wash the basil.
16. 16. Shake the basil dry.
17. 17. Pluck the basil leaves off.
18. 18. Add the garlic to a large pot.
19. 19. Add the shallot to the pot.
20. 20. Add the zucchini to the pot.
21. 21. Add the peas to the pot.
22. 22. Add the basil to the pot.
23. 23. Add the pasta to the pot.
24. 24. Add the olive oil to the pot.
25. 25. Pour the almond drink into the pot.
26. 26. Pour the broth into the pot.
27. 27. Bring everything to a boil once.
28. 28. Simmer the mixture over low to medium heat for 8 to 10 minutes.
29. 29. Cook the pasta until it is done.
30. 30. Cook the pasta until most of the liquid has been absorbed.
31. 31. Grate the Parmesan.
32. 32. Place the pumpkin seeds in a pan.
33. 33. Toast the pumpkin seeds in the pan without fat over medium heat for 4 to 5 minutes.
34. 34. Add the Parmesan to the pasta.
35. 35. Add half of the toasted pumpkin seeds to the pasta.
36. 36. Add the reserved lentils to the pasta.
37. 37. Mix everything well.
38. 38. Season the pasta generously with salt.
39. 39. Season the pasta generously with pepper.
40. 40. Season the pasta generously with lemon juice.
41. 41. Divide the one-pot pasta among four plates.
42. 42. Sprinkle the pasta with the remaining pumpkin seeds.
43. 43. Serve the pasta.

Nutrition per serving

• kcal: 554
• Protein: 27 g · Fett/Fat: 24 g · Carbs: 55 g