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Ambra Torelli
Course Main
Cuisine Italian
Servings 4


  • 400 gr 2 packs Shirataki Noodles

For the Meatless Ragout:

  • 425 gr 1 can Cooked Lentils
  • 1/2 tbsp Olive Oil
  • 1/2 Yellow Onion
  • 2 cloves of Garlic
  • 10 Sun Dried Tomatos finely chopped
  • 1 sprig Rosemary finely chopped
  • Black Pepper
  • Himalayan Salt
  • 1 tbsp dried Italian Herbs

For the Dairy Free B├ęchamel Sauce:

  • 2 tbsp Grape Seed Oil
  • 2 tbsp Corn Starch or fine Rice Flour
  • 250 ml Plant Based Milk Soy & Coconut work best
  • 1 pinch Himalayan Salt

To Decorate:

  • 5 Cherry Tomatoes thinly sliced
  • 1 tsp dried Oregano


  • Cook your pasta in a large pot of water for about 7 minutes (depending on the brand you buy, cooking time may change). If you want to keep the colors separate for a better presentation, you'll need to cook the two colors in two different pots.
  • While the pasta is cooking, wash the sage and cut in pieces. In a medium sized saucepan, heat up the olive oil with the sage until the leaves get dark green and crispy.
  • Strain your grain free pasta and toss it in the saucepan with the olive oil and sage (do it one color at the time if you care about keeping the colors separate). While you mix it, sprinkle some dried Italian herbs and Himalayan salt on it.
  • Transfer the pasta in 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!