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Creamy Tomato & Red Lentil Pasta

A creamy, comforting pasta dish made with red lentil pasta, tomatoes, spinach, and a rich tomato sauce. Ready in just 20 minutes and packed with protein, fibre, and flavour.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 200 g red lentil pasta
  • 4 garlic cloves
  • 1 red onion
  • 2 tsp olive oil
  • 140 g cherry tomatoes
  • 300 g passata
  • 1 tsp chilli flakes
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tbsp crème fraîche
  • 2 handfuls spinach
  • 60 g cheddar cheese

Equipment

  • Large saucepan (for cooking the pasta)
  • Large frying pan
  • Sieve
  • chopping board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring spoons
  • Cheese grater
  • Mug (for reserving pasta water)

Method
 

  1. Cook the red lentil pasta according to the packet instructions. Before draining, reserve a small mug of the pasta cooking water, then set the pasta aside.
  2. Finely chop or crush the garlic and thinly slice the red onion.
  3. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and red onion and cook for 4–5 minutes until softened.
  4. Add the cherry tomatoes and cook for a further 3–4 minutes until they begin to soften and release their juices.
  5. Stir in the oregano, basil, and chilli flakes and cook for 1 minute until fragrant.
  6. Pour in the passata and stir through the crème fraîche. Allow the sauce to simmer gently for 5–7 minutes until slightly thickened.
  7. Add the spinach and cheddar cheese, stirring until the spinach has wilted and the cheese has melted into the sauce.
  8. Season with black pepper to taste and add a little salt if required.
  9. Add the cooked pasta to the sauce along with a splash of the reserved pasta water. Stir well until the pasta is evenly coated in the creamy tomato sauce.
  10. Serve immediately and enjoy.