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Linsbolognese with salvia and tagliatelle

Linsbolognese with salvia and tagliatelle

Cooking Time45 m
Ingredients19
DifficultyMedium
0
0
Tomas Andersson
Salvia in the frying pan and a soft base of root fruit makes this lens bolognesen extra nice. Rootlines, carrots and red lenses get to put together until everything gets hot and full, and then you flavor yourself just like you want. Serve with tagliatelle and a simple salad on ruccola and peanuts alongside.

Ingredients

4 servings
  • Step: 1
    1 st yellow onions
  • Step: 2
    2 st garlic gaps
  • Step: 3
    1 st carrot
  • Step: 4
    200 g rootseller
  • Step: 5
    1 msk olive oil
  • Step: 6
    3 msk tomato puré
  • Step: 7
    1 tsk dried the hour
  • Step: 8
    2 st labels
  • Step: 9
    1 burk cherry tomatoes (a 400 g)
  • Step: 10
    1 1/2 dl dry red lenses
  • Step: 11
    1 st vegetable broth
  • Step: 12
    1 msk japanese soy
  • Step: 13
    6 dl water
  • Step: 14
    1/2 st catching salvia
  • Step: 15
    salt
  • Step: 16
    pepper
  • Step: 17
    4 port pasta (reference to tagliatelle, whole grain)
  • Step: 18
    70 g pinjeuts
  • Step: 19
    65 g rucola

Instructions

  • Step: 1
    Sauce: Scale onions, garlic, carrot and rotary. Hack the bulb and the garlic. Remove carrots and celery roughly on a rip iron.
  • Step: 2
    Break the vegetables in the olive oil in a pot. Move down tomato puree, thyme and layer blades. Let it fresh for a minute.
  • Step: 3
    Add tomatoes, lenses, crumbled broth dice, soy and water.
  • Step: 4
    Hack the salvian and move down the pot. Leave 7 minutes or until the lenses are cooked. Taste with salt and pepper.
  • Step: 5
    Cook pasta as directed on the packaging.
  • Step: 6
    For serving: Serve pasta with lens bolognese, peanuts and ruccola.

Näring

Calories610kcal
Carbohydrates78g
Fat18g
Protein26g
Serving Size4serving

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