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sprouted pasta sauce with spelt and buckwheat gemelli

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

I haven't tried this recipe yet but I have had it in my to try pile for a while so i will make it soon and post a pic. Vegetarian Times Issue: March 1, 2009. Sprouts may seem like a strange addition to a pasta dish, but hearty types such as sprouted lentils, peas, and chickpeas give this sauce body and flavor. called for equally hearty spelt and buckwheat gemelli, but you can use your favorite pasta shape as well

(1 rating)
yield serving(s)

Ingredients For sprouted pasta sauce with spelt and buckwheat gemelli

  • 2 sm
    leeks, white and light green parts chopped (2 cups)
  • 2 Tbsp
    olive oil
  • 1 c
    1/2 yellow bell pepper, chopped
  • 1 c
    petite carrots
  • 1
    25-oz. jar pasta sauce, such as lucini spicy tuscan tomato
  • 1 c
    spelt and buckwheat gemelli, such as eden organic
  • 1
    6-oz. pkg. or 2 cups crunchy bean sprouts, such as lentils, peas, and adzuki beans
  • 1/2 c
    crumbled vegan feta cheese, optional

How To Make sprouted pasta sauce with spelt and buckwheat gemelli

  • 1
    Heat oil in medium saucepan over medium heat. Add leeks, bell pepper and carrots, and sauté 5 to 7 minutes, or until leeks are soft. Stir in pasta sauce and 1 cup water. Cover, and reduce heat to low. Simmer 30 minutes, or until carrots are tender.
  • 2
    Meanwhile, cook gemelli according to package directions.
  • 3
    Stir crunchy sprouts into pasta sauce, and cook 2 to 3 minutes more, or until heated through. Serve sauce over gemelli, and sprinkle with feta cheese, if using.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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