wholewheat pasta with lentils and cauliflower · Scotland
A modern Scotland-inspired noodle or pasta dish with cauliflower and drained cooked lentils.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the wholewheat pasta according to the packet. Reserve a cup of cooking water, then drain.
Clean the cauliflower and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the cauliflower and cook for a few minutes. Add a splash of cooking water, cover and cook until the vegetable is tender.
Rinse and drain the drained cooked lentils, then heat until piping hot throughout.
Combine everything in the pan, loosening with cooking water if needed. Stir in the wholegrain mustard, chives, dried thyme and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.