Serves 4

25 MINS
Cooking Time

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Ingredients


  • 1 pkt Zafarelli Denti Rigati
  • ¼ cup olive oil
  • 1 garlic clove, slightly crushed
  • 150g pancetta, diced small
  • 2 celery stalks, diced finely
  • 1 sprig of thyme
  • 4 large field mushrooms, sliced
  • 1 tbsp tomato paste
  • 400g tin of brown lentils, drained and rinsed
  • 700g tomato passata
  • 1 cup chicken stock
  • 1 cup of small basil leaves
  • Salt & pepper
  • 100g pecorino, grated

Method


  1. Heat the oil and garlic in a large pot. Add pancetta, celery, thyme and mushrooms and cook on medium heat for 4 to 5 minutes, stirring occasionally.
  2. Mix the tomato paste into the pot and cook for 1 minute.
  3. Add lentils, tomato passata and stock, then bring to the boil. Once boiled, reduce heat to a simmer.
  4. Next add the pasta to the pot and cook pasta as per packet directions.
  5. Remove the pot with the sauce from the heat and cover for 2 minutes. Remove the garlic and thyme and then tear the basil leaves into the pot.
  6. Add pasta to the sauce and salt & pepper to taste.
  7. Serve with grated pecorino.


Preperation Time

15 MINS

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