Weekends are like mini holidays, so make a break for it on Friday with this easy Mediterranean pasta.
Ingredients
- 60ml (1/4 cup) olive oil
- 2 large brown onions, halved, thinly sliced
- 1 1/2 tablespoons tomato paste
- 1 x 800g can chopped tomatoes
- 1 x 400g can brown lentils, rinsed, drained
- 2 tablespoons balsamic vinegar
- 100g pitted kalamata olives
- 1/2 bunch fresh mint, chopped
- 375g spaghetti
- 100g rocket leaves
- 95g (1 1/3 cups) finely grated vegan hard cheese
Method
- Step 1Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook onion, stirring often, for 10 minutes or until golden. Add tomato paste, tomato, lentils and 2 teaspoons of the vinegar. Season with salt and pepper. Cover and cook for 2-3 minutes or until heated through. Stir in the olives and mint.
- Step 2Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Step 3Combine rocket and remaining oil and vinegar in a serving bowl. Combine the pasta and sauce in the pan. Divide among serving bowls. Top with the parmesan. Serve with the rocket salad.
Nutrition
3175 kj
Energy
28g
Fat Total
8g
Saturated Fat
14g
Fibre
30g
Protein
96g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Veal with tomato and lentil sauce: Omit the pasta and olives. Cook 4 veal schnitzel for 1-2 minutes each side or until cooked through. Top with the sauce. Serve with the rocket salad and crusty bread.
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0