Tagliatelle with pumpkin and lentils
Tagliatelle con zucca e lenticchie
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For 6 people: 400 gr of tagliatelle vegan-200 grams of lentils-500 g pumpkin-extra virgin olive oil-1 clove of garlic-1 small onion-1 bay leaf-parsley-salt
1) Boil the lentils in salty water with onion and bay leaf.
2) Peel the squash and cut it into slices of zest and filaments.
3) lightly sauté the chopped garlic in hot oil in a pan large enough to hold all the ingredients. Combine the squash, sprinkle with salt and leave to stew for about half an hour.
4) cook the pasta, drain it al dente and pour into the pan with the pumpkin. Add the lentils, drained from their cooking liquid and blow up everything in focus a high heat for a minute.
5) remove from heat, add a little olive oil and sprinkle with chopped parsley.
(Thanks to Giancarlo C.)
