Vegetable pasta with lentil bolognese
Hearty black salsify pappardelle meets an aromatic lentil and pumpkin bolognese – a warming winter dish that adds extra depth with nutty parsley and hazelnut pesto.
- 2 cloves of garlic
- 1 onion
- 200g butternut squash
- 4-5 tablespoons olive oil
- 2 tbsp tomato paste
- 250 ml passata (can)
- 300 ml vegetable broth
- 100g small, brown mountain lentils
- 2 tablespoons of crushed, dried Italian herbs
- 600 g black salsify
- Salt
- freshly ground white pepper
- Zucker
- some freshly grated Parmesan
- 1 bunch of flat-leaf parsley
- 1 peeled, chopped garlic clove
- Juice of 1/2 lemon
- 3 tablespoons roasted, chopped hazelnuts
- 100 ml olive or rapeseed oil
- 50 g Parmesan
- Salt
- Cayenne pepper
- For the Bolognese sauce, peel and finely dice the garlic and onion. Peel the pumpkin, remove the seeds if desired, and cut into small cubes about 5 mm in size. Heat 2–3 tablespoons of olive oil in a pot. Sauté the onion, garlic, and pumpkin in the oil for about 2 minutes. Add the tomato paste and sauté briefly. Pour in the strained tomatoes and 200 ml of vegetable stock. Add the lentils and herbs, and simmer the Bolognese gently for about 20 minutes, stirring occasionally.
- Meanwhile, thoroughly wash the salsify, then peel it and cut it lengthwise into thin strips using a vegetable peeler. Sauté the vegetable strips in 1–2 tablespoons of olive oil in a large, wide pan for 2–3 minutes. Then add 100 ml of stock and cook over medium heat for another 3–4 minutes, stirring occasionally and seasoning with salt and pepper.
- Season the lentil bolognese generously with salt, pepper, and a pinch of sugar, then divide it among the pappardelle on plates. Serve with a little Parmesan cheese or, if desired, with parsley-hazelnut pesto.
- For the pesto, pluck the leaves from the bunch of parsley and place them in a tall container with the garlic and lemon juice. Then add the hazelnuts and oil and blend everything finely with an immersion blender. Next, freshly grate 50g of Parmesan cheese and stir it in. Finally, season the pesto to taste with a little salt and cayenne pepper and store it in a jar, preferably in the refrigerator until ready to use.
Bolognese and black salsify
garlic cloves
Onion
- 200 g
Tomato paste
- 250 ml
Passata (canned)
- 300 ml
vegetable broth
- 100 g
2 THE
- 600 g
1 Bund
3 THE
- 100 ml
olive or rapeseed oil
- 50 g
Recipe for
persons
For the Bolognese sauce, peel and finely dice the garlic and onion. Peel the pumpkin as well, removing the seeds if desired.
and cut into small cubes, about 5 mm in size. Heat 2-3 tablespoons of olive oil in a pot. Sauté the onion and garlic with the pumpkin for about 2 minutes. Add the tomato paste and sauté briefly. Pour in the strained tomatoes and 200 ml of vegetable stock. Add the lentils and herbs, and stir in the Bolognese sauce.
Cook gently for about 20 minutes, stirring occasionally.
Meanwhile, thoroughly wash the salsify, then peel and cut lengthwise into thin strips using a vegetable peeler. Sauté the vegetable strips in 1–2 tablespoons of olive oil in a large, wide pan for 2–3 minutes.
Then add 100 ml of broth and cook over medium heat for another 3-4 minutes. Stir occasionally and season with salt and pepper.
