Lentil and rice spaghetti with fresh vegetable pasta sauce
Yesterday I was pleasantly surprised to discover that a local store I never visit has not only lentil pasta but brown rice pasta. So I made spaghetti.
Ingredients:
16 oz Red Lentil spaghetti
8 oz Brown Rice spaghetti
24 Fl.oz or ~ 700mL jar of quality pasta sauce
1 tomatillo
1 green pepper
1/4 cup brocolli florets
2 Tbsp (peach) cider vinegar
Ground peppercorn
Water + stove + cookware +blender(optional)
Place a volume of water sufficient for boiling your lentil pasta in a suitably sized saucepan and bring to a rolling boil. While that happens fuck around adding small amounts of the fresh tomatillo and green pepper to a blender with around 1/3 of your sauce. I settled on the whole tomatillo, about half the green pepper, and some broccoli I had in the fridge blended up into the entire volume of pasta sauce. Place your blended sauce in a small saucepan and bring to a simmer while stirring constantly. I added peach cider vinegar and some black pepper to mellow the green spiciness from the added vegetables. Your water should be about boiling so cook your pasta next. I drained my pasta just before being cooked thoroughly and then combined with the pasta sauce in a large bowl to finish cooking. Delicious, way more protein and fiber than wheat spaghetti and even some vegetables added in for fun. I used spicy sauce.
Estimated cooking time: ~45-60 min. for 24 ounces of pasta
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