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Vegetable spag bol
Vegetable spag bol
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Total Time:
45 minutes
Hearty, comforting meat-free pasta with green lentils, porcini, herby crumbs, and cheese. Swap in wholewheat pasta for extra fiber and long-lasting energy.
Ingredients:
  • 1 x 400g tin of plum tomatoes
  • 50g dried green lentils
  • olive oil
  • 10g dried porcini
  • 1 red onion
  • 1 clove of garlic
  • 1 stick of celery
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • 50ml red wine (optional)
  • 160g wholewheat spaghetti
  • a few sprigs of fresh thyme
  • extra virgin olive oil
  • 40g breadcrumbs
  • 20g Italian hard cheese
Instructions:
  • - Place lentils in a small saucepan, cover with water, bring to a boil, then simmer for 12 minutes until tender. Drain, return to the pan, season with salt, pepper, and olive oil. - Rehydrate porcini in boiling water in a small bowl. - Finely chop onion, garlic, celery, and rosemary. - Sauté chopped vegetables, bay leaf, and rosemary in olive oil until softened. - Deglaze with red wine, add porcini, tomatoes, and water. - Cook for 10 minutes, then add drained lentils. - Cook spaghetti until al dente. - Combine thyme leaves, breadcrumbs, and olive oil in a bowl and toast until golden. - Remove bay leaf, mash sauce gently, and season with salt and pepper. - Reserve some pasta water, drain spaghetti, return to pan, add sauce, and mix well. - Serve sprinkled with herby breadcrumbs and cheese.

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