Lentil noodles onepot pasta with spinach

Method

Add all the ingredients, except the spinach leaves, to a pot and heat until you see bubbles. Simmer for 10-15 minutes and stir every few minutes with a wooden spoon so that the pasta does not stick to the pot. Once the sauce is thickened and the pasta is al dente add the spinach and simmer for another minute. Serve with parmesan or optionally ground cashew kernels as a parmesan substitute.

Ingredients

2 servings

• 250 g Rapunzel red lentil spirelli
• 800 ml water
• 1 tbs clear broth without yeast
• 330 g Rapunzel pizza tomatoes
• 100 g spinach leaves
• 1 large onion, diced
• 2 garlic cloves, slices
• 2 tbs Rapunzel olive oil, native extra
• 1 tsp Rapunzel Atlantic sea salt
• Pinch of pepper
• 50 g parmesan
  or as a vegan alternative: 50 g grated Rapunzel cashew nuts