Recipe

Sacchetti with lentils and carrots

Jan 27, 2014 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Sacchetti with lentil and carrots
  • 1/4 cup (60ml) olive oil
  • 1 leek, white part only, sliced
  • 1 carrot, finely chopped
  • 3 clove garlic, crushed
  • 400 gram can lentils, rinsed, drained
  • 400 gram can diced tomatoes
  • 1/2 cup (125ml) vegetable stock
  • 375 gram vegetable-filled sacchetti pasta
  • 1/2 cup roughly chopped basil
  • 1/2 cup (40g) shaved parmesan

Method

Sacchetti with lentil and carrots
  • 1
    Heat oil in a large frying pan on low. Saute leek, carrot and garlic 5 minutes, until leek is tender but not brown.
  • 2
    Add lentils, tomatoes and stock; season to taste. Simmer 5 minutes.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions; drain.
  • 4
    Combine lentil mixture and pasta. Serve topped with basil and parmesan.

Notes

Sacchetti is a filled pasta. Any filled pasta can be used.

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