Description
A hearty, plant-based meal featuring low-carb shirataki noodles topped with a rich lentil ragout and a creamy, dairy-free béchamel sauce.
Ingredients
Units
Scale
- 400 grams (14.1 ounces) 2 packs Shirataki Noodles
- 425 grams (15 ounces) 1 can Cooked Lentils
- 1/2 tablespoon (7.4ml) Olive Oil
- 1/2 Yellow Onion
- 2 cloves of Garlic
- 10 Sun Dried Tomatos (finely chopped)
- 1 sprig Rosemary (finely chopped)
- Black Pepper
- Salt
- 1 tablespoon (15ml) dried Italian Herbs
- 2 tablespoons (30ml) Grape Seed Oil
- 2 tablespoons (30ml) Corn Starch (or fine Rice Flour)
- 250 ml (1 cup) Plant Based Milk
- 1 pinch Salt
- 5 Cherry Tomatoes (thinly sliced)
- 1 teaspoon (4.9ml) dried Oregano
Instructions
- Cook your pasta in a large pot of boiling water for about 7 minutes, or according to package directions.
- If you wish to keep the colors separate for presentation, cook the pasta in two different pots.
- While the pasta is cooking, wash the sage and cut into pieces. In a medium sized saucepan, heat up the olive oil with the sage until the leaves get dark green and crispy.
- Strain the pasta and toss it in the saucepan with the olive oil and sage (do this one color at a time if you want to keep the colors separate). While mixing, sprinkle with dried Italian herbs and salt.
- Transfer the pasta to a plate, top it with some dairy-free mozzarella cheese and drizzle a bit of olive oil on top.
- Garnish your dish with some fresh basil and enjoy your grain free Pasta Tricolore!
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Cuisine: Fusion