Fusilli with lentils
A new fusilli sauce idea with the pulses loaded with healthy nutrients! Try it out!
|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.