Tagliatelle Verde with Lentil Sauce

[Guest guest]

This is something we have very often - it's very yummy. It's not as weird

as it sounds (i.e. the cinnamon).

Jo.

 

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Tagliatelle Verde with Lentil Sauce

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* Exported from MasterCook *

 

Tagliatelle Verde with Lentil Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Lentils Main Course

Pasta Sauces & Dressings

Savoury Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

225 g tagliatelle verde -- (225-350g/8-12 oz)

15 g butter -- (1/2 oz) or vegan ma

For the sauce

2 tbsps olive oil

2 onions -- peeled and chopped

2 garlic cloves -- crushed

1/2 tsp ground cinnamon

225 g red lentils -- (8 oz) washed

1 425g can tomatoes -- (15 oz)

450 ml water -- (15 fl oz)

salt and freshly ground black pepper

To serve (optional)

coriander sprig

grated Parmesan cheese

 

To make the sauce, heat the olive oil in a large pan and fry the onion for

10 minutes, then add the garlic, cinnamon, lentils tomatoes and water.

Bring to the boil.

 

Reduce the heat and let the mixture simmer gently for about 20 minutes,

until the lentils are tender; season to taste with salt and pepper.

 

Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water

until al dente.

 

Drain immediately, then return to the still-warm pan with the butter or

vegan margarine. Season with salt and pepper.

 

Turn the tagliatelle on to a large warmed serving dish, or individual

plates, and pour the sauce into the centre. Garnish with coriander and

serve immediately, with grated Parmesan cheese handed separately, if liked.

 

Source:

" The Supreme Vegetarian Cookbook "

S(ISBN):

" 0-00-637573-1 "

Copyright:

" © Rose Elliot 1988 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 131 Calories; 10g Fat (66.6% calories

from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol;

45mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 2 Fat.

 

NOTES : This is a useful dish to make when you have to rustle up a meal for

a crowd unexpectedly, because it uses store cupboard ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Sauces & amp; Dressings

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " tagliatelle verde " unit= " g " qty= " 225 " >

<IPrp>

(225-350g/8-12 oz)

</IPrp>

</IngR>

<IngR name= " butter " unit= " g " qty= " 15 " >

<IPrp>

(1/2 oz) or vegan margarine

</IPrp>

</IngR>

<IngR name= " For the sauce " code= " S " ></IngR>

<IngR name= " olive oil " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " onions " qty= " 2 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " ground cinnamon " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " red lentils " unit= " g " qty= " 225 " >

<IPrp>

(8 oz) washed

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " 425g can " qty= " 1 " >

<IPrp>

(15 oz)

</IPrp>

</IngR>

<IngR name= " water " unit= " ml " qty= " 450 " >

<IPrp>

(15 fl oz)

</IPrp>

</IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR name= " To serve (optional) " code= " S " ></IngR>

<IngR name= " coriander sprig " ></IngR>

<IngR name= " grated Parmesan cheese " ></IngR>

<DirS>

<DirT>

To make the sauce, heat the olive oil in a large pan and fry the onion for

10 minutes, then add the garlic, cinnamon, lentils tomatoes and water.

Bring to the boil.

</DirT>

<DirT>

Reduce the heat and let the mixture simmer gently for about 20 minutes,

until the lentils are tender; season to taste with salt and pepper.

</DirT>

<DirT>

Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water

until al dente.

</DirT>

<DirT>

Drain immediately, then return to the still-warm pan with the butter or

vegan margarine. Season with salt and pepper.

</DirT>

<DirT>

Turn the tagliatelle on to a large warmed serving dish, or individual

plates, and pour the sauce into the centre. Garnish with coriander and

serve immediately, with grated Parmesan cheese handed separately, if liked.

</DirT>

</DirS>

<Srce>

The Supreme Vegetarian Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-00-637573-1 " />

<CpyR>

© Rose Elliot 1988

</CpyR>

<Note>

This is a useful dish to make when you have to rustle up a meal for a crowd

unexpectedly, because it uses store cupboard ingredients.

</Note>

</RcpE></mx2>

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