Lentil Pasta with Vegetable and Cashew

Easy pasta dish made from lentil flour with red pepper, zucchini and natural cashews

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Orange lentil flour pasta, 125 g
Olive oil, 3 tablespoons
extra virgin - for frying
Red pepper, 2 medium units
Zucchini, 2 medium units
cut into cubes
Cashew, 1 handful
natural and cut into cubes
Atlantic sea salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin, 1/4 flat teaspoon
Curry powder, 1/4 flat teaspoon


1. Cook the lentil pasta according to the manufacturer's instructions and strain.
2. Fry the vegetables and cashews in the olive oil, and add the pasta to them.
3. Mix and season with spices to taste.
4. Stir lightly and serve hot.
5. Bon appetite (:

Total time: 15-30 min

The preparation method also includes frying. The nutritional value does not include the lentil pasta. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 152 cal 70 cal
Proteins 3 g 2 g
Carbohydrates 13 g 6 g
Fat 11 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Lentil Pasta with Vegetable and Cashew
Delicious and easy vegan pasta