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Lentil pasta with sun-dried tomatoes
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 520
  • Fat about 22g
  • Carbohydrates about 51g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 250 g different coloured cherry tomatoes
  • 0.25 bunch thyme, leaves torn off
  • a little olive oil
  • 60 g dried tomatoes in oil, finely chopped
  • 1 garlic clove, coarsely chopped
  • 1 onions, coarsely chopped
  • 70 g dried tomatoes in oil, Tomaten grob geschnitten, 3 EL Öl aufgefangen
  • 300 g pasta (e.g. Karma red lentil & sweet potato noodles)
  • salted water, boiling
  • 2.5 dl lactose-free single cream
  • 0.25 tsp salt
  • 50 g Parmesan by the piece, shaved into thin strips using a peeler
  • a little pepper
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And that's how it's done
And that's how it's done
Heat a non-stick frying pan, add the cherry and dried tomatoes and thyme, stir fry for approx. 5 mins., remove, set aside. Heat a dash of oil in the same pan, add the garlic and onion, sauté briefly, add the sun-dried tomatoes with the oil, sauté for approx. 5 mins., place in a blending cup, allow to cool slightly, puree.
Cook the pasta in boiling salted water until just al dente, drain, reserve approx. 200 ml of the cooking water, set aside the pasta.
Return the puree to the frying pan, pour in the cream and reserved cooking water, bring to the boil, season. Add the pasta, heat gently. Plate up the pasta, top with the cheese and the reserved tomatoes.