SPAGHETTI COPERNICANESE

2020-04-01 16:39:30

The classic Italian pasta dish, spaghetti, needless to say, is probably liked by everyone. I dare to say that vegan spaghetti Copernicanese even the carnivores will come to like, and they won’t even realise that it does not contain meat. Instead of meat, I have added red lentils, which give an interesting flavour to the dish and also thickens the tomato sauce very well. I cook spaghetti very often and with various ingredients. This time I present the spicy version with red peppers, button mushrooms and olives. You can choose from different types of spaghetti – I decided on the gluten-free one.

ingredients

tomato sauce for 4-6 people

250 g corn-rice spaghetti pasta (for 2 persons)

100 g red lentils
3 red (sweet) peppers (190 g)
200 g button mushrooms
100 g green pitted olives
1 large onion (130 g)
4 garlic cloves
700 ml tomato passata
200-300 ml water

fresh herbs: a few sprigs of lovage, a few basil leaves

spices:

salt for sauce (1/2 teaspoon) and for pasta (a pinch)
1/2 teaspoon herbal pepper or 1/3 teaspoon black pepper
1/2 teaspoon chilli flakes
a pinch of turmeric
1 level teaspoon of oregano for lentils and 1/2 for the sauce
1/2 teaspoon thyme

rapeseed oil for frying
fresh basil and chilli flakes for garnish

recipe

Rinse the lentils precisely and cook (even overcook) with 1 teaspoon oregano according to package directions.

Rinse the button mushrooms and dry them using a paper towel. Then cut them into slices and fry at

a high heat in a dry pan (for about 1-2 minutes).

Chop the onion and fry in a pan with rapeseed oil. When the onion is fried, add the diced red peppers, and after a while also garlic cloves squeezed in a press and herbal or black pepper, then salt and water. Simmer at a medium heat for about 10-15 minutes.

During this time, cut each olive into three slices. Rinse and chop the basil leaves and lovage.

Pour the tomato passata into the pan and add fresh herbs, then also turmeric, oregano and thyme. Stir everything carefully and cook at a medium heat for about 5-10 minutes.

Finally add the remaining ingredients: cooked lentils, button mushrooms and olives, and after a while also chilli flakes. Cook at a low heat until the pasta is ready. Corn-rice pasta cooks in only 8 minutes.

Serve spaghetti Copernicanese with chopped basil and chilli flakes.