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.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 4 cloves garlics
- 1 teaspoon dried red chilli flakes
- 12.3 fl oz passata
- 8.5 oz canned beluga lentils
- handful of basil
- 5.3 oz spaghetti
- 2 tablespoons coconut yoghurt
- pinch of sea salt & black pepper
Instructions
- 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.
- 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.
- 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.