Ingredients for 3 servings – Gluten-Free German-Style Pasta
- Gluten-free red lentil pasta – 150 g
- Roasted peppered pork belly (sliced, like deli meat) – 1 pack (150 g)
- Red onion – 1
- Celery stalk – 1
- Oat flour – 20 g
- Vegetable oil – 1–2 Tbsp
- Water – 150 ml
- Salt – 1 tsp
- Sweet paprika – 1/2 tsp
- Fresh herbs – for serving
Nutrition per 100 g
- Calories – 234 kcal
- Protein – 10 g
- Fat – 15 g
- Carbs – 15 g
- Saturated fat – 4 g
- Fiber – 3 g
- Added sugar – 0 g
Step 1 – Sauté the veggies
Finely dice the red onion and celery stalk. Heat some vegetable oil in a skillet and gently sauté the onion and celery, stirring every so often, until they soften.
Step 2 – Cook the pasta
Bring a pot of water with 1 tsp salt to a boil. Cook the red lentil spaghetti until al dente, following the directions on the package.
Step 3 – Brown the pork belly
Slice the roasted peppered pork belly into thin strips and add it to the pan with the veggies. Cook everything together for about 5–7 minutes, until the pork belly turns nicely golden.
Step 4 – Add the oat flour
Stir in the oat flour and cook it briefly with the meat and veggies, stirring so it coats everything evenly.
Step 5 – Make the sauce
Pour in 150 ml of water, add the sweet paprika, and extra salt if needed. Stir well and let it simmer until the sauce thickens.
Step 6 – Combine with pasta and serve
Add the al dente red lentil spaghetti to the skillet, toss to coat in the sauce, and cook together for another couple of minutes. To serve, sprinkle with chopped fresh herbs or simply garnish with parsley or dill.
