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!
The quantities provided above are averages only.
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
Cooking Steps
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.
