Walnut & Lentil Spaghetti
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 batch of walnut & lentil ragu
- 300g wholewheat spaghetti
- large pinch of sea salt
- 4 tablespoons capers
- 2 fl oz sunflower oil
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Preparation
Step 1
Place the walnut & lentil ragu in a saucepan over medium heat and cook, stirring often, until piping hot, about 5 minutes. (Add a splash of water to loosen it as it reheats, if needed).
Step 2
Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and drain 2-3 minutes before it is done to your liking, reserving a mugful of the cooking liquid. Transfer the spaghetti into the saucepan with the sauce and toss to coat. Add a generous splash of the reserved cooking liquid and allow it to finish cooking in the sauce, adding more reserved cooking liquid as needed.
Step 3
Place the capers on a paper towel to drain thoroughly. (Any excess brine will splutter as they fry.) Heat 1 cm of oil in a small saucepan. Once it is shimmering add the capers and fry until crispy and they turn a darker shade of green and begin to pop open slightly, 3-4 minutes. Remove capers using a slotted spoon and place on a clean paper towel to absorb excess oil.
Step 4
Serve the spaghetti in bowls and top with chopped mint and parsley and crispy capers.
Step 5
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