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.
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.
- Olive oil: 2 tablespoons
- Leek: 2 pieces
- Bell 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.
- Tomato paste: 170 g
3
Meanwhile, boil the pasta according to the package instructions.
- Gemelli: 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.
- Lentils: 1170 g
- Feta cheese: 120 g
