20% off £35
Ingredients
- 2 tbsp Odysea olive oil
- 100g onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 tsp mixed herbs
- 2 tbsp H&B tomato puree
- 100ml red wine
- 100g H&B walnuts, roughly chopped or pulsed into a coarse crumb
- 200g extra firm smoked tofu, crumbled
- 200ml Marigold vegetable stock
- 200ml H&B passata
- 2 tbsp balsamic vinegar
- 200g cooked beluga lentils
- 100g spinach
- 200g H&B chickpea pasta
- 20g parmesan cheese, finely grated to serve
| Per | 100g | Serving (381g) |
|---|---|---|
| Energy (Kj) | 705 kJ | 2687 kJ |
| Energy (kcal) | 169 kcal | 645 kcal |
| Fat | 8.9g | 34g |
| of which saturates | 1.3g | 5.1g |
| Carbohydrates | 11g | 43g |
| of which sugars | 2.2g | 8.5g |
| Fibre | 4.1g | 16g |
| Protein | 7.7g | 29g |
| Salt | 0.14g | 0.52g |
Step 1
Heat the olive oil in a large, lidded casserole pan over a medium heat. Add the onion and cook, stirring occasionally, for ten minutes, until softened and golden
Step 2
Add the garlic with plenty of seasoning and cook for another minute before adding the mixed herbs and tomato purée. You want to cook the purée for three to four minutes to intensify the flavour
Step 3
Pour the red wine into the pan and cook for another three minutes, until there’s no smell of alcohol, and the mixture becomes thick and sticky
Step 4
Add the walnuts and tofu and stir to coat them in the sticky mixture. Cook for two minutes, stirring, then pour in the stock, passata, vinegar and add the lentils
Step 5
Reduce the heat to low-medium, stir until combined. Let simmer for 15 minutes with the lid partly covered
Step 6
At the same time, cook the pasta in plenty of boiling salted water according to the packet instructions. Drain, reserving a mugful of the cooking water
Step 7
Toss in the spinach the last two minutes of cooking. Then add the pasta to the sauce with enough of the pasta cooking water to loosen
Step 8
Serve in bowls, drizzled with olive oil and parmesan scattered over
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