Featured Post

Burnt Coconut Recipe

-
Image
This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci
Post a Comment

LENTIL RAGU PASTA WITH PUMPKIN

-
Lentil ragu

Lentil ragu pasta with pumpkin. Easy recipe.

Let's see together how to prepare lentil ragu pasta with pumpkin, simple and delicious! The lentil ragu with pumpkin is a reinterpretation of the classic vegan ragù based on lentils, a delicious and genuine variant, but also very tasty. Pumpkin will add sweetness to this dish and dampen the flavour of the lentils, making it even tastier. To make this ragù we will use dried lentils, to be boiled separately and then added to the other ingredients. If we are in a hurry, we can also use the ready-made lentils, we just have to drain and rinse them under running water. I chose fusilli as a pasta shape, but any short pasta shape is fine or, why not, some beautiful pappardelle!

This pasta is a light and tasty vegan dish, a way to enjoy legumes in a different and more creative way. The sauce can be used to season pasta but it can also be put in airtight glass jars and keep it in the refrigerator for a couple of days or freeze it: it will be kept in perfect condition and can be used for last-minute lunches and dinners! It is excellent for filling wraps, to combine with mashed potatoes, to accompany bruschetta and croutons and also as a single-portion appetizer in family dinners based on finger food.

lentil ragu

Are you ready to amaze your vegetarian and vegan friends with this truly delicious first course? So come on, try to do it too and then let me know how it came to you!

Preparation time: 15 min

Cooking time: 1h

Ready In: 1h 15 min

INGREDIENTS

200 gr of lentils

half onion

250 gr of pumpkin

300 ml of tomato sauce

200 gr of pasta

3 tablespoons of extra virgin olive oil

Salt to taste.

pepper as needed.

Preparation of lentil ragu pasta with pumpkin

Lentil ragu

We wash the lentils in a colander and then put them in a saucepan. Add the salt and cover them with plenty of cold water. Let's cook them for 20-25 minutes. The lentils must be cooked but not undone, they will continue cooking with the other ingredients and in the ragù, they must remain clearly visible.

Lentil ragu

We clean the pumpkin, remove the seeds, the internal filaments and the skin, then cut it into small cubes. Peel the onion and cut it into small pieces.

Lentil ragu

We take a non-stick pan, put the extra virgin olive oil and let it heat up. Add the onion and cook over high heat, stirring often with a wooden spoon.

Lentil ragu

When the onion has browned, add the chopped pumpkin, mix and leave to flavour. Then add the salt and a little pepper, mix and cook for about 5 minutes.

Lentil ragu

Drain the lentils, removing all the water and pour them into the pan with onion and pumpkin. We mix and toss together for a few minutes.

Lentil ragu

Add the tomato puree and cook for 20-25 minutes, if needed you can add a few tablespoons of water.

Lentil ragu

Lentil ragu

Meanwhile, boil the pasta, drain it al dente and then season it with our lentil ragu with pumpkin sauce.

Lentil ragu

We don't want to season pasta but use our ragù for some other preparation? Let's keep it in glass jars with airtight lids and then decide whether to use it as a condiment for other delicious dishes!

Lentil ragu


You may be interested to read Susumelle recipe/ Cupeta recipe/ Chestnut cookies recipe/ Polenta gnocchi with gorgonzola recipe.

Comments

Post a Comment

Popular posts from this blog

STRAWBERRY CHEESECAKE SLICE, A CLASSIC SWEET

-
Image
A wonderful strawberry dessert that everyone likes A wonderful strawberry dessert that everyone likes strawberry cheesecake slice and cream cheese are sweet that we could define as "unifying". Around this dessert, you can imagine a group of young friends, a family, children, all of them always with your mouth watering! Everyone likes this dessert, made with simple, essential and tasty ingredients. A sweet at the same time fresh, nutritious and light. Nothing is missing from this strawberry cheesecake slice: fruit, sugar, butter, chopped biscuits, but above all there is no shortage of goodies. With each taste, we can appreciate the creaminess of the cheese, the crunchy flavour of the biscuit base and the sour-fruity flavour of the strawberry glaze with lemon juice. A decisive but generally "familiar" flavour considering that strawberries are among the best known and most appreciated fruits and that all the components of this dessert are appreciable even if consumed
Read more

POLENTA GNOCCHI WITH GORGONZOLA, A FIRST RUSTIC

-
Image
Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill). As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thi
Read more

Wheat germ oil: an excellent remedy for skin and hair care

-
Image
wheat germ oil is obtained by cold pressing and without embryo solvents caryopsis of wheat. It is a very thick oil, yellow in colour tending to ocher, used both for cosmetic purposes and for food use. Add caption Its main property is the richness of vitamin E; it also has a high content of omega 3 and omega 6. Wheat germ oil for skincare wheat germ oil is very nutritious and has antioxidant qualities; therefore, it helps to counteract cellular ageing. It can be considered a natural anti-wrinkle. Wheat germ oil on the skin can be used in several ways: Instead of night cream. Apply a few drops of wheat germ oil to the face that is well cleansed and still damp, without forgetting to treat the area around the lips and around the eyes. As an anti-wrinkle pack. A couple of times a month, apply a generous amount of wheat germ oil to the skin of the face in the evening. Wait about fifteen minutes and remove the excess with gauze. After the shower. On still damp skin, apply a few drops of wheat
Read more