Here is a fabulous vegetarian pasta which my whole family enjoyed and not once did anyone miss the meat! The olives are optional so if your family doesn't eat them you can leave them out. In my house 2 of us love olives and the other 2 gag at the thought so I added them onto the plate rather than in the cooking process. I served this with some homemade croutons. Diced up some stale bread and coated it in basil and oil that had been blitzed in TMX and then baked at 180deg for about 15 minutes. My kids loved this touch. Eb x
- 2 medium onions
- 1 garlic clove
- 20g oil
- 400g tin tomatoes
- 50g tomato paste
- 30g TMX Stock Paste
- 1 tin of brown lentils drained and rinsed
- 100g jarred red peppers (optional)
- 800g water
- 30g balsamic vinegar
- 350g spaghetti
- 100g parmesan cheese
- Mint leaves sliced for garnish
- Kalamata Olives
Add parmesan to the bowl and grate on Speed 8 for 10 seconds. SET ASIDE.
Add onion and garlic to bowl and chop on Speed 7 for 3 seconds. Add oil and sauté for 10 minutes at 100degs Speed 1.
Add peppers, tomatoes, tomato paste, stock paste, water, vinegar and cook for 5 minutes at 100 degs Speed 1.
Add lentils and put the lid on the bowl. Put the spaghetti through the hole in the lid and cook for 15 minutes at 100 deg Reverse Soft Speed. Use your spatula to help push the spaghetti down as it cooks.
Once cooked pour into your thermoserver (or a large casserole dish) to sit for 10 minutes. Garnish with mint, cheese and olives.
Note. If your whole family loves olives you can add these at the same time as lentils but as we are 50/50 here I added them to the plate instead.