Baked Lentil Rigatoni
- 50 min
- β β¬1.93
- 2 servings
- Easy
Main ingredients: cooked brown lentils, baby spinach, egg-free pasta, and onion. Allow about 50 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
Peel and halve onion
Peel and halve onion, then finely dice. Drain cooked brown lentils in a sieve, rinse and drain thoroughly.
Cook
Rinse baby spinach and drain well
Rinse baby spinach and drain well; roughly chop any large leaves.
Cook egg-free pasta separately
Cook egg-free pasta separately in plenty of boiling tap water. Drain two minutes before the packet time, with a firm centre.
Use the tap water
The pasta will finish cooking in the oven. Use the tap water listed in the ingredients for this; top up with tap water if needed.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Add tomato passata and cooked brown lentils
Add tomato passata and cooked brown lentils to the same pan and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally.
Fold in baby spinach and cook
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Take the sauce pan off the heat.
Gently stir in soy milk
Gently stir in soy milk and nutritional yeast and do not boil again. Season with iodised salt and black pepper, then mix thoroughly before serving.
Preheat the oven
Preheat the oven to 200Β°C conventional. Combine the prepared egg-free pasta, cooked brown lentils, tomato passata, baby spinach, soy milk, nutritional yeast and onion in a baking dish.
Finish
Bake for 20 minutes
Bake for 20 minutes until golden on top and hot throughout.
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Recipe from VegPlan Β· https://vegplan.app/recipes/baked-lentil-rigatoni
