Sauce with bean sprouts for gemelli pasta made from spelt and buckwheat flour

6 servings

45 minutes

This sauce with legume sprouts is the embodiment of Italian culinary art, harmoniously blending tradition and innovation. Rich in tomato base, it gains freshness and a light sweetness from bell peppers and carrots, while leeks add a refined depth of flavor. The legume sprouts give the dish a delicate texture and make it more nutritious, while feta adds a light creamy note. Gemelli made from spelt and buckwheat flour is an unusual choice that highlights the richness and benefits of the dish, giving the pasta a nutty hue and density. This sauce is perfect for both a cozy home dinner and a festive table where taste and presentation aesthetics matter. Each serving fills you with the warmth of Mediterranean cuisine, promising richness and pleasure from the meal.

Energy value per serving

• Calories: 680.8
• Proteins: 32.6g
• Fats: 13.9g
• Carbohydrates: 111.8g

Ingredients

• Leek: 2 pc
• Olive oil: 2 tbsp
• Sweet pepper: 250 g
• Carrot: 250 g
• Tomato paste: 170 g
• Gemelli pasta: 460 g
• Lentils: 1170 g
• Feta cheese: 120 g

Cooking steps

1. Heat the oil in a saucepan over medium heat. Add leeks, bell pepper, and carrot, and sauté for 5-7 minutes or until the leeks are soft.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Leek: 2 pieces
   • Sweet pepper: 250 g
   • Carrot: 250 g

2. Pour the sauce over the pasta and add one cup of water. Cover with a lid and reduce the heat. Simmer on low for 30 minutes or until the carrot is soft.

   Required ingredients:

   • Tomato paste: 170 g

3. Meanwhile, boil the pasta according to the package instructions.

   Required ingredients:

   • Gemelli pasta: 460 g

4. Mix the bean sprouts into the sauce and cook for another 2-3 minutes or until the sprouts are heated through. Pour the sauce over the pasta and sprinkle with feta cheese if using.

   Required ingredients:

   • Lentils: 1170 g
   • Feta cheese: 120 g