Pasta

Hearty lentil bolognese made with beluga lentils, tomatoes, and crème fraiche. Quick weeknight pasta dish. Ingredients 320 g spaghetti 1 yellow onion, finely chopped 2 garlic cloves, grated 1 tbsp olive oil (15 ml) 2 tbsp tomato purée (30 ml) 200 ml dried beluga lentils (2 dl) 400 g crushed tomatoes (1 can) 200 ml crème fraiche (2 dl) 200 ml water (2 dl) 1 tsp dried oregano 1 tsp dried basil 1 tsp granulated sugar ½ tsp coarsely ground black pepper 1 tsp salt Instructions Fry onion and garlic in oil in a frying pan with lid or saucepan. Add the tomato purée and fry for another minute. Stir in lentils, crushed tomatoes, crème fraiche and water. Season with oregano, basil, sugar, salt and pepper. Let simmer under lid for about 25 minutes. Cook the pasta according to the package instructions. Serve the bolognese with the pasta. Source: https://www.coop.se/recept/belugabolognese/ ...

Quick and easy fake carbonara with smoked tofu, green peas, and cream. Perfect weeknight lifesaver that the whole family loves. Ingredients 1 yellow onion 1 package smoked tofu (230 g / 8 oz) 1 tsp smoked paprika oil for frying 200 ml cream (2 dl) (oat cream works well) 300 ml frozen green peas (3 dl) 1 vegetable stock cube 100 ml cheese, preferably flavorful (1 dl), grated 4 portions pasta salt and black pepper Instructions Cook the pasta according to package instructions. Finely chop the onion. Fry paprika and onion in oil until soft. Dice the smoked tofu. Add and let fry for a while. Pour in cream. Crumble in stock cube. Let simmer for a few minutes. Stir in peas. Let simmer for a few minutes. Stir in grated cheese. Add some black pepper and serve with pasta. Notes Variation: Works well with corn instead of peas. ...

Rich Swedish stroganoff with vegan chorizo, mushrooms, and oat cream. Quick comfort food with pasta. Ingredients 1 yellow onion 2 carrots 250 g forest mushrooms 2 packages Anamma and Jävligt Gott Vegochorizo 4 garlic cloves 1 tbsp dried thyme (15 ml) 1½ tsp yellow curry 2 tbsp tomato purée (30 ml) 400 g crushed tomatoes (1 tin) 250 ml oat cream (2½ dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp Japanese soy sauce (15 ml) salt and pepper to taste margarine for frying parsley for serving 500 g tagliatelle Instructions Peel the yellow onion and garlic, rinse the carrot and clean dirt from the mushrooms. Chop the onion, slice the garlic and carrot and quarter the mushrooms. Cut the vegan chorizo into about 1 cm thick slices. Heat a frying pan with high sides and fry the vegetables and sausage in vegan butter/margarine together with thyme, curry, tomato purée, salt and pepper until the vegetables have softened somewhat and the sausage has a nice sear. Pour in crushed tomatoes, oat cream, vegetable stock and soy sauce. Stir and let simmer for about 10 minutes while you cook your pasta. Taste with salt and pepper and finish by topping with fresh chopped parsley. Serve with freshly cooked pasta, preferably tagliatelle! Source: https://javligtgott.se/recept/lyxig-korvstroganoff/ ...