Lentil, Caper & Cherry Tomato Spaghetti

Name: Lentil, Caper & Cherry Tomato Spaghetti with Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
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; 2 packet Passata; 1 packet Snacking Tomatoes; 1 packet Spaghetti; 1 sachet Vegetable Stock Pot; 1 sachet Thyme; 1 packet Tomato Paste; 1 Zucchini; 1 drizzle olive oil; 20 g butter; 1 pinch sugar

with Parmesan Cheese

4.5(88)

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Calories

:

872 kcal

Protein

:

39.8g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

Nutritional Values

Calories872 kcal

Energy (kJ)3650 kJ

Fat20.5 g

of which saturates10.2 g

Carbohydrate122 g

of which sugars30.2 g

Dietary Fibre23.8 g

Protein39.8 g

Sodium3060 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

5

• 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.

6

• 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!