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Lentil, Caper & Cherry Tomato Linguine
Lentil, Caper & Cherry Tomato Linguine

Lentil, Caper & Cherry Tomato Linguine

with Shaved 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 sauce with capers and basil. It will get you licking your lips and yelling "Bellissimo!" - with good reason!

Allergens:
Gluten
•Wheat
•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bunch

thyme

1 unit

carrot

1 tin

lentils

1 unit

zucchini

1 punnet

cherry tomatoes

1 packet

linguine pasta

(Contains: Gluten, Wheat;)

1 tub

capers

1 pinch

chilli flakes

â…˜ tin

passata

1 cube

vegetable stock

1 bunch

basil

1 packet

Parmesan cheese

(Contains: Milk;)

1 sachet

tomato paste

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 pinch

sugar

Nutritional Values

per serving
Calories3220 kcal
Fat14.6 g
of which saturates9.7 g
Carbohydrate111 g
of which sugars23.7 g
Protein33.8 g
Sodium1310 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Grater
•Knife
•Sieve
•Medium Pan
•Large Non-Stick Pan

Cooking Steps

Get prepped
1

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Halve the cherry tomatoes. Grate the carrot (unpeeled) and zucchini. Drain and rinse the lentils.

Cook the spaghetti
2

Add the linguine to the saucepan of boiling water and cook for 9 minutes, or until 'al dente'. Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.

Make the bolognese sauce
3

While the linguine 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 the garlic, thyme, drained capers (if using) and a pinch of chilli flakes (if using). Cook for 1-2 minutes or until fragrant. Add the tomato paste and cook, stirring, for 1-2 minutes or until slightly darkened. Add the carrot, zucchini and cherry tomatoes and cook, stirring, for 3-4 minutes, or until tender.

Continue prepping
4

Add the passata (see ingredients list), cooking water (1/2 cup for 2 people / 1 cup for 4 people) and vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and simmer for 5 minutes, or until slightly thickened. TIP: Simmer the sauce for longer if you like it thicker! Add the lentils and simmer for a further 5 minutes, or until thickened.

Finish the sauce
5

While the sauce is cooking, pick and tear the basil leaves. Once the sauce has finished, add the basil (reserve some for the garnish!) and 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 cherry tomatoes and passata.

Serve up
6

Divide the linguine between bowls and spoon over the lentil & cherry tomato sauce. Sprinkle over the shaved Parmesan cheese and garnish with the remaining basil. TIP: You can toss the sauce and pasta in the saucepan if you like!

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