sprouted pasta sauce with spelt and buckwheat gemelli
(1 RATING)
I haven't tried this recipe yet but I have had it in my to try pile for a while so i will make it soon and post a pic. Vegetarian Times Issue: March 1, 2009. Sprouts may seem like a strange addition to a pasta dish, but hearty types such as sprouted lentils, peas, and chickpeas give this sauce body and flavor. called for equally hearty spelt and buckwheat gemelli, but you can use your favorite pasta shape as well
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prep time
cook time
method
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yield
Serves 4
Ingredients
- 2 small leeks, white and light green parts chopped (2 cups)
- 2 tablespoons olive oil
- 1 cup 1/2 yellow bell pepper, chopped
- 1 cup petite carrots
- 1 - 25-oz. jar pasta sauce, such as lucini spicy tuscan tomato
- 1 cup spelt and buckwheat gemelli, such as eden organic
- 1 - 6-oz. pkg. or 2 cups crunchy bean sprouts, such as lentils, peas, and adzuki beans
- 1/2 cup crumbled vegan feta cheese, optional
How To Make sprouted pasta sauce with spelt and buckwheat gemelli
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Step 1Heat oil in medium saucepan over medium heat. Add leeks, bell pepper and carrots, and sauté 5 to 7 minutes, or until leeks are soft. Stir in pasta sauce and 1 cup water. Cover, and reduce heat to low. Simmer 30 minutes, or until carrots are tender.
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Step 2Meanwhile, cook gemelli according to package directions.
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Step 3Stir crunchy sprouts into pasta sauce, and cook 2 to 3 minutes more, or until heated through. Serve sauce over gemelli, and sprinkle with feta cheese, if using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Main Dishes
Category:
Other Sauces
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#sauce
Keyword:
#sprouts
Keyword:
#Vegan
Keyword:
#Spelt
Keyword:
#Buckwheat
Keyword:
#Gemelli
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