Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Pre-heat a large deep frying pan or use a pot on medium heat while you dice onion and mince garlic. Add oil, onion, garlic and herbs to pan and sauté.
While onion cooks, prep mushrooms. Add to pan with salt and increase temperature to medium high. Cook for 5mins or until mushrooms are golden brown.
Add spinach and cook until wilted or defrosted.
Add tomato paste, tomatoes, lentils, stock cube, brown sugar, sun-dried tomato pesto and water. Bring to a simmer and cook for 5 mins.
Season sauce with salt and pepper. Add pasta and 3 cups of water. Stir well.
Bring to a boil. Once boiling stir again. Reduce heat to medium low. Cover pan and cook for about 15 until pasta is tender. Stir occasionally and if pasta looks dry add a splash of water.
Top with grated cheese before serving. If you have an ovenproof pan/pot you can pop under the grill to melt cheese.