I bought a package of red lentil and corn pasta. These fussili were made from otherwise wasted food. There is a group who tries to minimize the amount of food that goes into the bin. The red lentil flour gived the fussili their lovely pink shade. But you have to be careful when you cook them. They are hard a long time and from one second to the other they need get out of the pot.
The other ingredient I did not want to go to waste were the avocadoes. They were on the very hard side when I bought them. But after 5 days in the kitchen, they were finally ready to eat. A good amount of seasoning broughf them to life. Mashed onto the Greek yogurt they made up a great sauce.
Recipe for 2:
180 g red lentil and corn fussili, 1 spring onion, 1/2 yellow chili
2 ripe avocado, 1 /2 lemon, 150 g Greek yogurt, salt, pepper, dried onion and garlic powder, Trader Joe's Mushroom seasoning. 1 medium tomato, basil
Cook the pasta, the last 2 min add chopped onion and chili to the pot. Drain.
Get the avo out of the skin and mash it with the yogurt and the seasoning. Cut the tomato into small strips. Bring everything together.
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