How To Make Lentils Pasta Like an Italian
This pasta with lentils is more like a stew than a pasta dish, and the pasta cooks while the lentil stew simmers. The aromatic trio of carrots, celery, and onions is sautéed to perfection, complemented by the warmth of crushed garlic and rosemary sprigs.
While lentils simmer in vegetable stock, tomato passata is added to bring a hearty and nutritious element to the dish.
To make things even better, this lentil pasta is finished with a generous drizzle of pecorino cheese to add sophistication. You will love it.
When you combine lentils with pasta, the result is a budget-friendly, wholesome meal with zero compromise on flavor. This recipe takes it to the next level by cooking both ingredients together in the same pot.
Not in the mood for a vegan version? A slice of Guanciale goes a long way in lentil pasta.
Watch the Lentils Pasta video recipe:
How to Make LENTILS PASTA Like an Italian
Vincenzo’s Plate Tips
PASTA SELECTION
Although Ditalini Rigati Pasta is typically utilized in stews and soups due to its small size and excellent ability to absorb sauces, you can use any short pasta, including cavatelli, elbow, penne, or rotini, to give you similar results.
LENTIL VARIETIES
For the best results, opt for dry green or brown lentils that are small and flat in shape. These varieties are more delicate and cook faster without soaking. Before cooking, rinse the lentils thoroughly to remove excess starch and impurities, which will enhance their flavor.
CONVENIENCE = CANNED LENTILS
If you prefer convenience, canned lentils can be a superb option as they do not require additional prep or cooking.
GUANCIALE INFUSION
I definitely recommend adding Guanciale to this lentil pasta to infuse your pasta sauce with umami richness and a salty, velvety backbone. If you are a vegetarian, just leave this outt.
STOCK VS. WATER
While vegetable stock elevates pasta dishes to an entirely different level of deliciousness, you can substitute it for water for your convenience.
CHEESE PERFECTION
To fully enjoy the flavor of the cheese in your lentil pasta, don’t add it while the pasta is cooking. Instead, once the pasta is cooked, remove the pot from the stove, let it rest for a minute, and then sprinkle the cheese on top. It will ensure that the cheese maintains its texture and adds the perfect finishing touch to this lentil pasta, just before you devour it!
How to serve Lentils Pasta
When serving creamy lentil pasta, present it in a large serving bowl garnished with fresh herbs such as parsley or basil. Always add a drizzle of good quality Extra Virgin Olive Oil to give it a glossy finish. For rustic Italian flair, sprinkle a generous amount of pecorino cheese on top.
Lentils Pasta
Print Recipe
Equipment
- large pot
- Chopping-board
- knife
- Stirring spoon
- Measuring cups and spoons
Ingredients
- 300 g Ditalini Rigati Pasta
- 1 small can Lentils, 200g
- 1 Carrot, chopped
- 1 Celery stick, chopped
- ½ Onion
- 2 Garlic cloves, crushed
- Rosemary, fresh
- 1 L Vegetable stock, 4.2 cups
- Pecorino Cheese, As much as preferred
- 5 tbsp Tomato Passata
- Extra Virgin Olive Oil, EVOO
- Salt and pepper, as much as required
- Guanciale or pancetta, optional
Instructions
- Put your large pot on the stove at medium heat and add 5 tablespoons of EVOO.
- Add chopped carrots, celery, and onions and cook for about 10 minutes while stirring occasionally along with a small amount of vegetable stock to prevent veggies from burning.
- Mix through the crushed garlic cloves, followed by more vegetable stock and a few sprigs of rosemary sprigs, then stir to combine.
- Once the veggies become tender, add guanciale and let it cook until it starts to brown.
- Add lentils; tossing them before adding stock so they absorb all the liquid.
- Pour in half of the vegetable stock and give everything a good stir, then add 5 tablespoons of tomato passata and mix it through.
- Cook on medium-high heat and keep an eye on lentils to make sure they don’t dry up by adding water or stock as required.
- Next, mix through the remaining vegetable stock, cover the pot, and let the lentils cook for 10 minutes.
- Once the lentils turn soft with a slight crunch, remove the rosemary.
- Add the pasta and stir well before adding the water, then let the pasta cook until al dente.
- Taste it to check the texture, then add water so it is covered before a sprinkle of salte and pepper.
- Cover the pot with a lid, and let it cook for about 5 minutes then stir well so nothing sticks to the bottom.
- Add more water as the pasta absorbs liquid quickly then get the pot off the stove, let the pasta rest for about a minute, and stir to make sure nothing is stuck to the bottom.
- Toss the pasta a little bit and add some pecorino cheese on top before another sprinkle of cheese and mix it one final time.
- Serve this creamy lentil pasta on a large serving plate with a generous sprinkling of -you guessed it – more pecorino cheese!
Video
E ora si Mangia, Vincenzo’s Plate…Enjoy!
Do you want to discover other recipes for cooking pasta with legumes? Here are 2 recipes for you that you will surely like:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
Leave a Reply