Healthy Pantry Pasta Recipe
Ingredients
- 1 tsp oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, grated
- 1/4 zucchini, grated
- 2 tsp dried mixed herbs
- to taste pepper
- 1 x 400 g can no-added-salt diced tomatoes
- 1 x 400 g can no-added-salt brown lentils
- 1 tbs Parmesan cheese
- 120 g spaghetti or other pasta
Method
- Cook pasta according to packet directions and drain.
- Heat oil in a saucepan, add onion and garlic and cook until soft.
- Add carrot and zucchini, stirring until well mixed. Lower heat, cover and cook for 5 minutes.
- Add tomatoes, lentils, herbs and pepper to vegetables, turn up the heat and simmer for 5 minutes.
- Remove from heat and serve over pasta. Sprinkle with cheese.
Use up whatever fresh or frozen veggies you have in this sauce. Pumpkin, eggplant, and green beans all work well.
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Pantry pasta ingredients
*To make this dish dairy free, replace Parmesan with soy cheese, nutritional yeast, or leave it out all together. *To make this dish gluten free, use gluten free pasta or noodles
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2170 kJ | 367 kJ |
| 519 Cal | 88 Cal | |
| Protein | 28 g | 5 g |
| Fat, total | 8 g | 1 g |
| — saturated | 3 g | 0.4 g |
| Carbohydrate | 74 g | 13 g |
| — sugars | 14 g | 2 g |
| Sodium | 671 mg | 114 mg |
| Fibre | 18 g | 3 g |
Member comments & rating
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Comments (3)
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Yummy and filling. Have tried a few times and usually taste good.
sarah Oakley
Posted on: 13 Apr 24 -
I found this to be quite tasty and I was pleasantly surprised - it was lighter than traditional meat with the lentils. It's a 'keeper' for me and my family.
Anonymous
Posted on: 01 Oct 18 -
I think if you give a rating you should comment why, especially if it’s a 1 🤔 I think it sounds yummy and I will be giving it a go.
Anonymous
Posted on: 21 Apr 18
