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Lentil and pancetta pasta
Lentil and pancetta pasta
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Kid-friendly spaghetti with hidden lentils and pancetta.
Ingredients:
  • 1 leek, chopped
  • 100g Gourmet Selection Pancetta, chopped
  • 1 carrot, finely chopped
  • 2 sticks celery, finely chopped
  • 400g can lentils, rinsed and drained
  • 500g passata or tomato pasta sauce
  • 250ml (1 cup) chicken stock
  • 250g spaghetti or fettuccine
  • Grated parmesan, to serve
Instructions:
  • In a large, heavy-based pan over medium heat, heat oil until shimmering. Cook leek, stirring, until soft, about 3-4 minutes. Add pancetta, carrot, and celery, and stir until lightly golden, about 3-4 minutes.
  • Combine lentils, passata sauce, and stock in a pot and bring to a boil. Reduce heat and simmer uncovered for 25-30 minutes until the sauce thickens. Season generously with salt and pepper.
  • Cook the pasta in a large pot of boiling water until perfectly cooked. Drain and return it to the pot. Mix in the warm sauce until well combined. Serve the pasta in individual bowls, and top with grated parmesan before enjoying.

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