Red Lentil Pasta with Sun-Dried Tomato, Spinach and Chilli

Make red lentil pasta with sun-dried tomato, spinach and chilli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
75 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
30 g Sun-dried tomatoes in oil, drained (Drained of their oil, which is counted separately as the olive oil below. Undrained they carry roughly double the fat.)
80 g Spinach
2 cloves, about 6 g Garlic
5 g Olive oil
1 tbsp (5 g) Nutritional yeast
A good pinch Chilli flakes
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta in salted water for a minute under the packet time and keep a cup of the water when you drain it.
2. While it cooks, warm the oil with the sliced garlic and chilli flakes over a low heat for two minutes until the garlic is pale gold, then add the chopped sun-dried tomatoes.
3. Add the spinach with a splash of the pasta water and let it collapse, about a minute.
4. Toss the pasta through with a little more of the water to make it glossy, then the nutritional yeast and lemon off the heat.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-pasta-sun-dried-tomato-spinach

AI-generated images illustrating the recipe.

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