Chef's Pili-Pili Pasta Sacchetti with Lentil and Okra (Vegetarian)
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 1/4 cup (60ml) olive oil
- 50g leek, white part only, sliced
- 50g carrot, finely chopped
- 50g okra, top and tail removed, diced
- 100g can lentils, rinsed, drained
- 100g can chopped tomatoes
- 1 tbsp Rumba lemon chilli sauce
- 300g vegetable-filled sacchetti pasta
- 30g roughly chopped basil
- ½ tsp sea salt and white ground pepper
- 1 tsp shaved parmesan (garnish)
Method
Heat oil in a large frying pan on low. Sauté leek and carrot 5 minutes, until leek is tender but not brown. Add lentils, tomatoes, okra and Rumba lemon sauce; season to taste. Simmer 5 minutes
Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions; drain.
Combine lentil mixture and pasta. Serve topped with basil and parmesan.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya