Creamy Red Lentil Rigatoni
- 35 min
- β β¬1.55
- 2 servings
- Easy
Velvety tomato-lentil sauce, spinach and pasta make an affordable, family-friendly, protein-rich meal.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- large pot
- deep pan
- knife
- cutting board
- colander
Prepare
Finely dice the onion
Finely dice the onion and mince the garlic. Wash the spinach and roughly chop any large leaves.
Cook
Chop the parsley
Chop the parsley and set it aside for serving.
Heat the rapeseed oil
Heat the rapeseed oil in a deep frying pan over medium heat; cook the onion for 4 minutes until translucent. Add the garlic and stir for 30 seconds without letting it brown.
Stir in the red lentils
Stir in the red lentils, passata, stock powder and the tap water listed in the ingredients.
Bring to the boil
Bring to the boil, then simmer uncovered over low-medium heat for 16β18 minutes. Stir every few minutes until the lentils are tender.
Cook the pasta
Meanwhile, cook the pasta until al dente for 9β11 minutes. Reserve some cooking water before draining.
Stir the spinach
Stir the spinach and three quarters of the listed nutritional yeast into the sauce and cook for 2 minutes until wilted. Loosen with pasta water if needed, then season with the iodised salt and black pepper.
Finish
Toss the pasta thoroughly with the sauce
Toss the pasta thoroughly with the sauce and let it stand for 1 minute. Divide between the serving bowls and finish with the remaining nutritional yeast and parsley.
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Recipe from VegPlan Β· https://vegplan.app/recipes/creamy-red-lentil-rigatoni
