PASTICCIATA PASTA WITH LENTILS - VEGAN

Identity Card of the Recipe

147 KCal Calories per serving

Ingrediants

500 g of wholemeal pasta
400 g of cooked lentils from 200 g of dried lentils
1 teaspoon of sweet paprika
10 g of gomasio
500 ml of soy milk
50 g of cornstarch
2 teaspoons of extra virgin olive oil
20 g of yeast flakes
Q.b of salt
Q.s. of pepper
1 grated nutmeg

Materials Needed

Oven dish
Casseroles of various sizes
Colander
Bowl

Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/pasta-pasticciata-lenticchie-vegan.html

Preparation

First, prepare the cooked lentils as described in THIS VIDEO.

Here's how to cook lentils
Soak the dried lentils in warm water for a couple of hours. Rinse the lentils and transfer them to a saucepan. Cover them with water, so that the liquid level is higher than that of the lentils; season with pepper, garlic, bay leaf, add a drizzle of oil and cook for about 45 minutes. Add the salt at the end. If, during cooking, the liquid in the lentils tends to dry out too much, add another ladle of broth.

Pour the water into a saucepan and bring to a boil: add the salt and dip the pasta into it. Drain it when it is still al dente.
In the meantime, prepare the vegan béchamel: dissolve the corn starch in a little soy milk. Bring the rest to a boil, adding a drizzle of oil, salt, pepper and nutmeg. When it boils, add the starch and continue stirring until the béchamel thickens.
Mix the pasta with the lentil sauce, enrich with the yeast flakes and paprika.
Distribute part of the béchamel on the base of the pan, combine the pasta with the lentils, alternating with a few spoonfuls of béchamel. Finish the surface with gomasio.

Did you know that ...
Gomasio and brewer's yeast flakes are two ingredients used as vegetable and natural flavorings: they enhance the flavor of food without having to overdo it with salt.

Bake in the oven at 200 ° C (ventilated) for about 20-25 minutes or until golden brown.
Serve the steaming mulled pasta.

Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/pasta-pasticciata-lenticchie-vegan.html

Alice's comment - PersonalCooker

The beauty of baked pasta is that you can also prepare it well in advance and finish cooking at the last moment! You can clearly use all types of pasta you prefer and flavor it with alternative sauces! For example, the classic mushroom pairing is exceptional!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/pasta-pasticciata-lenticchie-vegan.html

Nutritional values and Health Comment on the recipe

Pasta Pasticciata with Lentils is a food that belongs to the group of first courses.
It is a not too energetic recipe, whose calories are mainly provided by carbohydrates, followed by proteins and finally by lipids.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium biological value, although the combination of cereals and legumes allows them to be mutually compensated, obtaining complete peptides.
Fiber is abundant while cholesterol is absent.
It does not contain foods rich in histamine or histamine liberators. It provides gluten but not lactose.
Pasta Pasticciata with Lentils is suitable for most nutritional regimens, including those for overweight and metabolic diseases (hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia, arterial hypertension, etc.). It is forbidden in the diet against celiac disease but not in that for lactose intolerance; it is relevant in the diet against histamine intolerance. The abundance of fiber could significantly increase bowel movement. It is a recipe that respects the lacto-ovo vegetarian criteria and also the vegan ones. The average portion of cooked Pasta Pasticciata with Lentils is 200 g (about 290 kcal).
The nutritional values refer to 100 grams of cooked food
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/pasta-pasticciata-lenticchie-vegan.html