One-Pan Tomato & Lentil Spaghetti
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried red chilli flakes
- 12.3 fl oz passata
- 240g canned beluga lentils
- handful of basil
- 150g spaghetti
- 2 tablespoons coconut yoghurt
- pinch of sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large frying pan (it needs to be large enough to fit the spaghetti without breaking) set over medium heat. Add the garlic and chilli flakes and cook for 4–5 minutes until just golden.
Step 2
Next, pour in the passata, lentils, ⅔ of the basil and a large pinch of salt. Bring to a vigorous bubble, then add the pasta and 300ml / 10 fl oz of boiling water. Give the pan a shake to ensure that the pasta is covered.
Step 3
Cook for 8–10 minutes, stirring occasionally to prevent the pasta from sticking together, until the sauce has reduced by about half and the pasta is al dente.
Step 4
Stir in the coconut yoghurt, then taste to check the seasoning and adjust as needed.
Step 5
To serve, divide the pasta between bowls, drizzle with a little olive oil, add a pinch of sea salt flakes, some black pepper and scatter over the remaining basil.
Step 6
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