Pancetta, lentil and tomato spaghetti
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| Prep time: 10min |
Cooking time: 40min |
| Serving 4 | Regular |
Ingredients
250 g Spaghetti
1 Leek, chopped
2 Tbsp Olive oil
100 g Pancetta (or bacon), chopped
1 Carrot, finely chopped
2 Celery sticks, finely chopped
400 g Can lentils, rinsed and drained
500 g Passata
250 ml Chicken stock
1/4 c Parmesan cheese shavings
1 pinch Salt and pepper
Instructions
Step 1
Heat oil in a large, heavy-based pan over medium heat. Add leek and cook for 3 - 4 minutes until soft, stirring regulary. Add pancetta, carrot and celery and cook for 3 - 4 minutes until lightly golden, stirring regularly.
Leek, choppedOlive oilPancetta (or bacon), choppedCarrot, finely choppedCelery sticks, finely chopped
Add lentils, passata and stock. Bring to the boil, then reduce heat and simmer uncovered for 25 - 30 minutes or until the sauce is reduced and thickened. Season well with salt and pepper.
Can lentils, rinsed and drainedPassataChicken stockSalt and pepper
Meanwhile, cook spaghetti in a large saucepan of boiling water for 8 - 12 minutes until al dente. Drain and return to saucepan. Stir warm sauce into the pasta. Place pasta and sauce mixture into a serving dish and scatter with parmesan shavings.
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