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Delicious lentil spaghetti with avocado olive cream
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
632
Calories
52 g
Carbohydrates
26 g
Protein
32 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 (60 g) |
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Basil (fresh or dried) | 10 g |
 | Paprika powder | 3 Pinch(s) |
 | Pine nuts | ½ Teaspoon |
 | Avocado (fresh) | ½ (80 g) |
 | Lime juice | ½ Teaspoon |
 | Olives | 3 (15 g) |
 | Lentils spaghetti (raw) | 80 g |
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Category: Health & Fitness
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Preparation:
Step 1:
Put a pot of salted water and bring to a boil. Now cook the lentil spaghetti according to package instructions until al dente. Then drain into a colander and let drain. Then peel and finely dice the onion and garlic. Wash the cherry tomatoes well and cut them in half. Cut the olives into rings.
Step 2:
Cut the avocado in half and remove the pit. Remove the flesh from the peel with a tablespoon and place in a bowl, mashing with a fork. Immediately pour the lemon juice, otherwise the avocado will turn brown. Season with salt, bell pepper and paprika to taste.
Step 3:
Heat the oil in a frying pan and sauté the diced onion and garlic together with the pine nuts. Add the lentil spaghetti briefly and stir in. Finally, add the avocado cream and mix well but gently. Now keep the whole thing warm and in the meantime wash the basil, shake it dry and pluck the leaves off.
Step 4:
Now arrange the lentil-avocado pasta in a plate and top with the olive rings and tomato halves and the basil leaves. Enjoy.
Macronutrient distribution:
The recipe Delicious lentil spaghetti with avocado olive cream is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Fork
Kitchen knife
Peeler
Pot
Sieve
Stove
Tablespoon
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