Fusilli with lentils


A new fusilli sauce idea with the pulses loaded with healthy nutrients! Try it out!


400 g Fusilli
400 g boiled lentils
4-5 tbsp tomato puree
1 clove of garlic
5 tbsp dry white wine
5 tbsp dry Marsala
a little bit of sugar
2 tbsp olive oil
2 tbsp Parmesan cheese, grated


  • Gently fry the garlic in the oil and remove from the hob.
  • Dilute the tomato purée with the wine or sherry, sweeten with the sugar and add.
  • Leave to cook, adding the lentils and salt. In the mean time, cook the fusilli.
  • As soon as the fusillis are ready, pour on the sauce and sprinkle on the parmesan cheese.
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