Lentil, Caper & Cherry Tomato Spaghetti
with Parmesan Cheese
Bolognese is a classic comfort food and a favourite in most Aussie households. This veggie twist on the traditional dish is also speedy and packs a ton of flavour into the rich lentil sauce with capers and thyme. It will get you licking your lips and yelling "Bellissimo!" - with good reason!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Capers
1
Carrot
1 sachet
Chilli Flakes
1 packet
Diced Tomatoes with Garlic & Onion
2
Garlic
1 packet
Lentils
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
Passata
1 packet
Snacking Tomatoes
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Tomato Paste
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 pinch
sugar
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic (or use a garlic press). • Pick thyme leaves. Halve snacking tomatoes. • Grate zucchini. Drain and rinse lentils.
• Add spaghetti to the saucepan of boiling water and cook until 'al dente', 9 minutes. • Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.
• While the spaghetti is cooking, heat the olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over a medium-high heat. • Add garlic, thyme, drained capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add zucchini and tomatoes and cook, stirring, until tender, 3-4 minutes.
• Add diced tomatoes with garlic & onion, the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and stock concentrate and simmer until slightly thickened, 5 minutes. • Add lentils and simmer until thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker!
• While sauce is cooking, pick and tear basil leaves. • Once the sauce has finished, add basil (reserve some for the garnish!) and the butter to the sauce and stir through until melted. • Season to taste with salt, sugar and pepper. TIP: Adding butter, salt and sugar to your sauce reduces the acidity from the tomatoes.
• Divide spaghetti between bowls and spoon over the lentil & cherry tomato sauce. • Sprinkle over Parmesan cheese and garnish with the remaining basil to serve. Enjoy! TIP: You can toss the sauce and pasta in the pan if you like!
