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Protein Pasta mit Kichererbsen und Linsen
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5 from 1 vote

Protein pasta with chickpeas and lentils

Delicious vegan pasta full of healthy ingredients.
Prep Time10 minutes
Cook Time20 minutes
Course: Hauptgericht, leichte Gerichte, Main Course
Keyword: chickpeas, Kichererbsen, lentlis, linsen, Nudeln, Pasta, Proteine, Vegan
Servings: 4 Personen
Author: Verena Frei

Ingredients

  • 2 shallots 
  • 1 Tbsp olive oil 
  • 1 Tbsp raw cane sugar
  • 10 dried tomatoes in oil
  • 150 g (5.3 oz.) chickpeas pre-cooked or from the jar
  • 100 gr(3.5 oz.) red lentils raw
  • 2 Tbsp tomato paste 
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 400 ml (1 ¾ cups) vegetable stock
  • 1 tsp oregano
  • 150 ml (3/4 cup) vegan cream 
  • 500 gr (18 oz.) pasta of your choice 

Instructions

  • Finely chop the shallots 
  • Heat up the olive oil in a pan, add the shallots, sprinkle them with sugar and let them caramelize for 3-4 minutes 
  • Finely chop the dried tomatos and add them to the pan along with the tomato paste 
  • Let it roast for another 2-3 minutes 
  • Add the chickpeas and lentils along with paprika powder and garlic powder 
  • Deglaze with the vegetable stock and let simmer at low heat for about 10–15 minutes with closed lid, until the lentils are soft
  • Cook the pasta in the meantime 
  • Season the sauce with salt, oregano and vegan cream and let it heat up quickly – then pour  over the pasta
  • Serve with vegan parmesan and fresh herbs