Organic One-Pot Pasta with Zucchini, Peas and Lentils

Ingredients

• 100 g Black lentils (organic)
• 1 clove garlic (organic)
• 1 shallot (organic)
• 500 g mixed zucchini (2 pieces; 1 yellow and 1 green zucchini; organic)
• 150 g peas (fresh or frozen; organic)
• 20 g basil (1 bunch; organic)
• 300 g whole wheat pasta (e.g. linguine or spaghetti; organic)
• 20 g olive oil (2 tbsp; organic)
• 1 l Almond Drink naturell (available at Reformhaus®)
• 250 ml vegetable broth (organic)
• 50 g Parmesan (30% fat content; organic)
• 50 g pumpkin seeds (organic)
• 1 pinch salt
• 1 pinch pepper (organic)
• 25 ml lemon juice (juice of half a lemon; organic)

Instructions

1. 1.

   Rinse the lentils in a sieve under cold water and drain. Cook the lentils in plenty of boiling water over low to medium heat for 12–15 minutes until tender. Drain and set aside.

2. 2.

   Meanwhile, peel and slice the garlic and shallot. Wash the zucchini, trim it, halve it lengthwise and slice it. Remove fresh peas from the pods. Wash, dry and pluck the leaves of the basil.

3. 3.

   Place the garlic, shallot, zucchini, peas, basil, pasta and olive oil in a large pot. Pour in the almond drink and broth and bring to a boil. Simmer over low to medium heat for 8–10 minutes, or until the pasta is cooked and has absorbed most of the liquid.

4. 4.

   Meanwhile, grate the Parmesan cheese. Toast the pumpkin seeds in a pan without fat over medium heat for 4–5 minutes.

5. 5.

   Add the Parmesan, half of the pumpkin seeds and the reserved lentils to the pasta and mix well. Season generously with salt, pepper and lemon juice. Distribute the one-pot pasta on 4 plates and serve sprinkled with the remaining pumpkin seeds.