Main Dishesdeliciouslyella
One-Pan Tomato & Lentil Spaghetti
Satisfying and deliciously moreish, this one-pan pasta dish is just the thing for a quick midweek dinner for the whole family. A comforting creamy tomato sauce made with passata and coconut yoghurt, a handful of fresh basil and beluga or Puy lentils for energy-fuelling protein. You can swap the spaghetti for any pasta you have in the cupboard.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
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.
olive oil2 tablespoonsspaghetti5.3 oz
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.
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.
4
Stir in the coconut yoghurt, then taste to check the seasoning and adjust as needed.
coconut yoghurt2 tablespoons
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.
olive oil2 tablespoons
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