August 22, 2016 at 12:51 am
August 22, 2016
A wonderful warm, creamy dish with ginger and garlic notes, mixed with Pasta Lensi Red Lentil Penne Rigate.
1 pkg Pasta Lensi Red Lentil Fusilli (10 oz)
2 cups red onion
1 tbsp garlic
1 tbsp ginger
3 tbsp butter
3 1/2 cups tomato (crushed)
1/2 cup greek yogurt, plain
1 cup water
2-4 tbsp salt
1/2 tsp black pepper
2 tsp honey
coriander leaves (cilantro) to taste
1Cook entire box of Pasta Lensi Red Lentil Fusilli according to package directions.
2Dice onion and sauté in butter (5-8 minutes).
3Mince garlic and ginger; add to onion when the onion starts to take on color.
4Deglaze the pan with water; bring to a simmer and add tomato.
5Add the yogurt, honey, salt, and black pepper.
6Toss pasta with half the sauce.
7Add more sauce on top of pasta; garnish how you desire and enjoy!