Gluten-free noodles are not only something for foodies who have a gluten intolerance, they also taste so delicious that they are something for everyone. Of course you can't expect them to taste like classic pasta, but when we eat chicken, we don't expect it to taste like fish, do we?
At the moment we try Rapunzel's legume noodles because we have received them for tasting. In the cellar I found a pack of the Ecomil Cuisine sauces and conjured something delicious out of it. The sauces are all vegan, so you can prepare the recipe vegan, but as I was craving sardines I had to top them at the end.
The great thing about the noodles is that they are rich in protein and minerals, which not only differentiates them from conventional noodles in terms of taste.
120 g yellow lentils pasta
3/4 - 1 pkg. ecomil Cuisine india (alternative: 100 ml coconut milk, 50 ml water, 1/2 tsp curry powder, 1/2 tsp coconut sugar, 1/2 tsp salt, 1 pinch pepper)
1 medium courgette
1/2 red bell pepper
1 handful spinach
1 cm thick slice of ginger
2 clove of garlic
1 tsp coconut oil
50 g sardines (optional if not vegan)
1 handful of rungs (optional)
1 TL Sesame (optional)
1/2 TL black cumin seed (optional)
1 tsp thyme (optional)
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