Chef’s Pili-Pili Tropical Guava Sacchetti with Lentil & Okra (Vegan)
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- /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
- 2 tbsp Tropical guava chilli sauce
- 300g vegetable-filled sacchetti pasta
- 30g roughly chopped basil
- ½ tsp sea salt and white ground pepper
- 1 tsp shaved prosociano wedge (garnish) dairy free
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 Tropical guava chilli sauce; season to taste. Simmer 8 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 prosociano. Voila!
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya