2.5 kg Ardo Whole wheat penne 1.5 kg Ardo letscho 500 g Ardo Tricolore lentils mix 300 ml passata 20 g Ardo Provence herb mix 50 g Ardo shallots 10 g Ardo garlic 200 ml vegetable bouillon 200 g vegan parmesan 50 ml olive oil
Allergens
Gluten
Preparation
Sauté the shallots, garlic and Provence herbs mix in some olive oil
Moisten with vegetable stock and passata, bring to a boil and add the letscho.
Allow to simmer until everything is hot, then add the Tricolore lentils, keep simmering until hot throughout and season.
Heat the pasta in boiling water or a steamer, serve with the sauce and vegan parmesan, finish with a few wisps of arugula or basil.
