Ingredients
Ingredients for 10 servings:
- 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.
Ardo products used in this recipe
