Cavatappi with Red Lentil and Carrot Sauce and Spinach
Cavatappi with a spicy red lentil, tomato and carrot sauce made with fresh spinach. Inexpensive, filling and quick to get on the table, topped with a little Parmesan.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 400 g cavatappi
- 150 g red lentils
- 2 pc onions
- 2 pc garlic cloves
- 2 pc carrots
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 500 g passata
- 500 ml vegetable stock
- 1 tsp sweet paprika powder
- 1 tsp dried oregano
- 200 g fresh baby spinach
- 40 g Parmesan, freshly grated
- salt
- pepper
Method
- Peel the onions and garlic and dice finely. Peel the carrots and cut into small cubes.
- Heat the olive oil in a large pot. Sweat the onions, garlic and carrots over medium heat for 5 minutes until translucent.
- Stir in the tomato paste and fry for 1 minute. Season with paprika powder and oregano.
- Add the red lentils, passata and vegetable stock, bring to a boil and simmer uncovered over low heat for about 15 minutes, until the lentils are soft and the sauce has thickened. Stir occasionally.
- Meanwhile, cook the cavatappi in plenty of salted water according to the package instructions until al dente. Drain and reserve a ladleful of pasta water.
- Stir the spinach into the sauce and let it wilt for 1 to 2 minutes. Season with salt and pepper.
- Toss the pasta into the sauce and thin with a little pasta water if needed.
- Serve sprinkled with the grated Parmesan.