- Prep Time15 min
- Cook Time46 min
- Total Time1 hr 1 min
INGREDIENTS
For 3 - 4 person
- 150 g diced Hokkaido pumpkin
- 1 red onion sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 50 g coarsely chopped walnuts
- 200 g noodles, e.g. Edamame noodles
- 60 g Beluga lentils
- 30 g vegan butter
- 2 cloves of garlic, finely chopped
- 1/4 – 1/2 tsp red chili flakes
- 50 g bedda Creamy Roll Chives
- Spices Salt, pepper
INSTRUCTIONS
Place the diced squash and onion wedges on an oven tray lined with baking paper. Drizzle with oil and vinegar, sprinkle with salt and pepper and then mix lightly so that all pieces are evenly covered. Bake for 15-50 minutes at 180 °C. Then add the walnuts, mix and bake again for 10 minutes.
Meanwhile, bring the salted water to a boil in a pot. Add the lentils and cook for 15 minutes. Then add the pasta and cook for 6 minutes until the pasta and lentils are al dente. Drain the pasta and lentils.
Return the pot to the stove and heat the vegan butter in it over medium heat. Add the garlic and chili flakes and sauté briefly.
Add pasta, lentils, pumpkin and walnuts to the pot and mix well. Serve with crumbled bedda Creamy Rolls as topping.
