Cream fettuccine with green lentils

This creamy pasta dish is filled with courgette, onions and bell peppers. It's great for anyone looking for a simple, yet flavourful meal for lunch or dinner. 


Creamy fettuccine with green lentils


  • 2 dl green lentils

  • 1 vegetable stock cub

  • 1 onion

  • 3 garlic cloves

  • 1 courgette

  • 1 green bell pepper

  • 1 tbsp. dried oregano

  • 1 tbsp. smoked paprika  

  • 1 tsp. tomato puré (optional)

  • 1 tsp. black salt/kala namak (optional)

  • 125 ml vegan creme/soya cuisine  

  • 200 g fettuccine pasta 

  • Salt & pepper

  • Fresh basil for serving 


  1. Take the lentil and put them into a pot - fill the pot with water until the lentils are completely covered. Put a vegetable stock cube into the the pot and place a lid onto. Let it cook for 20-30 minutes.

  2. While the lentils are cooking, prepare the vegetables. Cut the courgette and green pepper into medium sides chunks. After finely chop the onion into thin slices and lastly the garlic into fine pieces.

  3. Put the courgette, onions and garlic in a big pan with som oil and cook it at a low/medium heat for 15 minutes. When the lentils are done cooking, strain it through a sieve and after place the lentils in the pan with the vegetables. Mix it all together and take the peppers, oregano, smoked paprika, tomato pure, black salt and vegan cream into the pan. Let it cook for 10 minutes and remember to stir it.

  4. While it is all simmering, make the pasta (follow the instructions for the particular pasta you have)

  5. When the pasta is cooked, put it through the sieve and put into the pan with the vegetables. Serve the creamy pasta dish with fresh basil. 

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