This is what you want: delicious penne with spicy carrot sauce and spinach


For 4 persons

  • 300 g Honig Legumes Pasta Penne Lentils
  • 1 pack of Honig Mix for Italian herb sauce
  • 1 eggplant
  • 500 g winter carrot
  • 250 g cherry tomatoes
  • 200 g fresh spinach
  • 15 g fresh basil
  • 500 ml of water
  • 1 tbsp olive oil, for frying

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Preparation method

  1. Cut the aubergine in half lengthwise and remove the hard crown. Cut the flesh again lengthwise and then cut into wedges widthwise. Halve the cherry tomatoes.
  2. Remove the skin from the carrot and cut the carrot into 1 cm x 1 cm cubes.
  3. Heat the olive oil in a pan with a thick bottom, add the winter carrot and stir fry for 5 minutes on low heat. Add the aubergine and stir fry for another 10 minutes.
  4. Meanwhile, cook the legume pasta penne lentils for 7 minutes in a pan with plenty of boiling water.
  5. Then add water and mix for Italian herb sauce to the pan with the sauce and bring to the boil while stirring. Let the sauce boil for about 2 minutes, stirring occasionally. Turn off the heat and stir the spinach and cherry tomatoes into the sauce until the spinach has shrunk.
  6. Serve the sauce over the penne and garnish with fresh basil.

Photo Credit: Honig

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