e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat oil in a medium pot over a low heat. Add onion, carrot and celery. Cook, stirring occasionally, until soft and onion is transparent. Don’t rush this part, it should take 10-12 minutes.
2 Add garlic and mushrooms, increase temperature to medium and cook, stirring, for 2 minutes. Add canned tomatoes. Bring to the boil, then reduce temperature to low. Simmer for 30 minutes, stirring occasionally. Add a little water if it starts drying out.
3 Meanwhile, bring a large pot of water to the boil and cook spaghetti according to packet instructions. Drain.
4 Once pasta sauce is ready, add seasonings and lentils. Stir well for a couple of mins to heat through.
5 Divide spaghetti among serving plates and top with tomato and lentil sauce. Sprinkle over parmesan. Serve garnished with more cracked pepper and fresh herbs, if using.
If you like a bit of a kick you can add chopped fresh chilli or chilli flakes to the sauce.
Calories 570 cal
Kilojoules 2400 kJ
Total fat 12.5 g
Saturated fat 4.5 g
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Can this be frozen?
Hi Marg. Yes, the sauce freezes well. Just do that seprately, then thaw, heat and add to pasta or whatever base you prefer.