Sprouted Pasta Sauce with Spelt and Buckwheat Gemelli Recipe | Vegetarian Times Skip to main content

Sprouted Pasta Sauce with Spelt and Buckwheat Gemelli

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. We’ve called for equally hearty spelt and buckwheat gemelli, but you can use your favorite pasta shape as well.



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2 small leeks, white and light green parts chopped (2 cups)
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2 Tbs. olive oil
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½ yellow bell pepper, chopped (1 cup)
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1 cup petite carrots
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1 25-oz. jar pasta sauce, such as Lucini Spicy Tuscan Tomato
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2 cups spelt and buckwheat gemelli, such as Eden Organic
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1 6-oz. pkg. or 2 cups crunchy bean sprouts, such as lentils, peas, and adzuki beans
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½ cup crumbled vegan feta cheese, optional


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.

Nutrition Information: 

15 g
Total Fat: 
16 g
Saturated Fat: 
3 g
77 g
0 mg
728 mg
11 g
14 g
Serves 4

Comments on this Recipe

I cooked this recipe for my parents the other night, and we all fell deeply in love with this dish. This is the best pasta sauce I have ever tasted! I did not use carrots (because we had none) so I doubled the pepper. Since I used canned whole tomatoes instead of a tomato sauce I added roasted garlic, fresh parsley, and basil leaves. I cannot express how wonderful this sauce was with vegan meatballs and spaghetti, and then the next day as meatball subs! I would definitely recommend making this!