Tomato, Basil & Lentil One Pot Pasta
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300gย / 10.5 oz spaghetti
- 600mlย / 2 & 1/2 cups vegetable stock
- 1 can (400g)ย / 14 oz chopped tomatoes
- 200g / 2 cups cherry tomatoes
- 1 red pepper, chopped
- 10 fresh basil leaves
- 1 tsp dried mixed herbs
- 125g / 4.5oz cooked green lentils (I used canned)
- 15-20 pitted black olives
Method
- Place all of the ingredients except for the lentils and olives into a large pan. Stir everything together, bring to the boil and then reduce to a simmer for approximately 10 minutes or until the spaghetti has cooked.
- If at any point the sauce seems to be drying out, add a little extra veg stock.
- Add the lentils and olives, stir well and cook for another 2 minutes.
- Serve immediately.