This dish is just about quick enough to cook in the half time of a football match. It comes with all of the flavour and protein, but none of the meat and is just as tasty if heated up the next day.

Ingredients

  • 300 grams spaghetti
  • 3 cloves of garlic
  • 1 onion
  • A mix of fridge forage veg (mushrooms, carrot, celery would be great)
  • Half a vegetable stock cube
  • 200 grams of warm water
  • 400 gram tin of chopped tomatoes
  • 1 tablespoon of tomato puree (optional)
  • 2 x 400 gram tins of cooked lentils (or beans if this is what you have)
  • 1 fresh lemon (optional)
  • Handful of fresh basil (optional)
  • Sea salt and black pepper

Method

  1. Cook spaghetti to packet instructions.
  2. Drain and rinse the cooked lentils and mix your veg stock powder in the warm water and place both to the side.
  3. Finely chop onion, garlic, and fridge forage vegetables
  4. Heat a large pan on high heat. Add a tablespoon of oil. Add the chopped onion, garlic and fridge forage vegetables (except mushrooms) and reduce the heat to medium and cook for about 4 minutes until they start to brown. Stirring occasionally.
  5. Add the chopped mushrooms (if using) and cook for about 3 minutes stirring occasionally until they start to brown. Add 2 tablespoons of veg stock water if the veg sticks to the pan, stirring occasionally.
  6. Add the drained lentils (or beans), chopped tomatoes, tomato puree and salt and pepper. Bring to a boil, then lower the heat and simmer for about 5 minutes. Halfway through squeeze the juice of 1 lemon into your pot and stir well. Taste and adjust the seasoning.
  7. If using the basil remove the leaves from the stalk and finely chop the stalk and add to the sauce.
  8. Drain and rinse the cooked pasta ensuring to keep a cup of water to dilute the sauce.
  9. Add the cooked pasta to the sauce, add about 6 tablespoons of cooked pasta water (if needed) and mix well. Taste and adjust the seasoning.
  10. Enjoy!

This recipe is provided by Chef Ngwafu Tansie.

Food savvy tip

Try combining cereals such as rice and pasta with beans or lentils, wholegrains, and nuts such as peanut butter on wholemeal toast for complementing proteins. You can do this in the same meal, but you don’t have to.

Hungry for more? 

Check out our fridge forage stir fry recipe, a great way to use what you have in the fridge, and really tasty!

fridge forage stir fry recipe