Fiery Lentil Spaghetti Arrabiata
with Spinach and Roasted Red Peppers
There's nothing boring about this dinner! Lentils and tomatoes are the base of a sauce that's jazzed up with garlic, chili flakes and chili sauce. Penne acts as the perfect pasta shape to capture all the sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Spaghetti
(Contains Wheat)
370 mL
Crushed Tomatoes
½ cup
Red Lentils
56 g
Baby Spinach
3 unit
Garlic, cloves
1 tsp
Chili Flakes
170 mL
Roasted Peppers
½ tbsp
Chili-Garlic Sauce
7 g
Parsley
2 tbsp
Tomato Sauce Base
56 g
Yellow Onion
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
Meanwhile, rinse lentils in a strainer until water runs clear. Add lentils and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until tender, 6-8 min. Drain lentils.
Meanwhile, drain and rinse roasted red peppers, then roughly cut into 1/2-inch strips.Peel, then cut half the onion into 1/2-inch pieces. (Use whole onion for 4 ppl.)Peel, then mince or grate garlic. Roughly chop spinach.Roughly chop parsley.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring constantly, until fragrant, 2-3 min.Add tomato sauce base and garlic. Cook, stirring often, until combined, 1 min.
Add crushed tomatoes, reserved pasta water, roasted red peppers and 1/2 tbsp chili-garlic sauce.Cook, stirring occasionally, until warmed through, 3-4 min. Add lentils. Cook, stirring occasionally, until well-combined and slightly reduced, 2-3 min.Season with salt and pepper.
Add sauce and spinach to the pot with spaghetti, then toss until spinach wilts, 1 min. (TIP: For a more luscious sauce, stir 1 tbsp olive oil or plant-based butter into the sauce!)Season with salt and pepper, to taste.Divide spaghetti between bowls. Sprinkle parsley over top.
