Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Place the pasta in a pan of boiling, salted water and cook until just tender. Reserve 60ml of the starchy pasta water before draining.
Add a drizzle of oil to a large non-stick frying pan.
Add the garlic and onion and fry on a medium to low heat for 5 minutes, stirring regularly.
Whilst the onions are cooking, squeeze the lentil pouches to separate the lentils. Tear off the corners of the pouches and microwave one at a time on high for 45 seconds.
Add the heated lentils to the onion with the cream, sun dried tomatoes and spinach.
Season with salt and pepper and stir. Gently bring it to the boil and simmer briefly until the spinach has wilted.
Stir in the drained pasta. Keep adding a little pasta water and stirring on the heat until the sauce is thick and creamy and coats the pasta.
Finish with a little more black pepper and some fresh Thyme