Lentil, Veggie & Red Pesto Spaghetti
with Garlic Pangrattato & Baby Spinach
We love red pesto. And we love spaghetti. So then we thought, how about we combine the two and get a beautiful bowl of concentrated flavour! It needed a little something and that’s why we added a fragrant, crunchy topping of pangrattato to finish it off. Now it's your turn to take it for a twirl!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
carrot
1 stalk
celery
1 bag
parsley
1
onion
3 clove
garlic
½ tin
lentils
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 tin
tinned cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
red pesto
(Contains Milk, Tree Nuts; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Cook the spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water, then drain and return the spaghetti to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the spaghetti is cooking, grate the carrot. Finely chop the celery, parsley, brown onion and garlic. Drain and rinse the lentils (see ingredients).
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the parsley and season to taste. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, celery and onion until softened, 3-4 minutes. Add the lentils, garlic & herb seasoning and remaining garlic and cook, tossing until softened, 2-3 minutes.
Reduce the frying pan heat to medium. Add the tinned cherry tomatoes, vegetable stock powder and a splash of reserved pasta water, then simmer until slightly thickened, 2-3 minutes. Remove from the heat. Add the spaghetti, baby spinach leaves, the butter and red pesto. Season and toss to combine.
TIP: If the sauce is too thick, add a splash more of the reserved pasta water to loosen.
Divide the lentil, veggie and red pesto spaghetti between bowls. Top with the garlic pangrattato to serve.