Vegetarian

Lentil and Vegetable Pasta

Name: Lentil and Vegetable Pasta
Total time: 20 min
Yield: 1
Ingredients: 1 tsp olive oil; ½ red onion, peeled and finely sliced; 1 clove garlic, peeled and crushed; ¼ aubergine, cut into chunks; 40g tempeh, regular or bacon flavour, chopped; 2 tsp tomato purée; 150g tinned chopped tomatoes; salt and pepper; 75g dried red lentil pasta; 15g parmesan or hard cheese, finely grated

20 mins

Ingredients

serving

1 serving

1 tsp olive oil
½ red onion, peeled and finely sliced
1 clove garlic, peeled and crushed
¼ aubergine, cut into chunks
40g tempeh, regular or bacon flavour, chopped
2 tsp tomato purée
150g tinned chopped tomatoes
salt and pepper
75g dried red lentil pasta
15g parmesan or hard cheese, finely grated

Method

Heat the oil in a saucepan, add the onion and garlic and fry for 3-4 minutes until soft. Add the aubergine, fry for a couple of minutes then stir in the tempeh and tomato purée. Pour in the chopped tomatoes and a splash of water, bring to a simmer and cover with a lid. Cook gently for 10 minutes then remove from the heat and season to taste.

Meanwhile cook the pasta according to the packet instructions. Once ready, drain the pasta, add to the sauce and toss to coat. Serve with the parmesan.