Red Lentil & Goat Cheese Spaghetti

This red lentil and goat cheese spaghetti is the perfect hearty and comforting pasta dish. It’s simple, flavourful and packed with nourishing ingredients to support your health. The base of the sauce is red lentils, which provide plant-based protein and extra fibre. Lentils not your thing? Don’t worry, you won’t even know they are there! The mild and slightly-sweet red lentils are blended into a delicious sauce with tomatoes, herbs and creamy goat’s cheese. This is a great kid-friendly recipe to sneak in some extra nutrition. Serve with whole grain pasta for the perfect high-protein, high-fibre vegetarian meal that will satisfy the whole family!

Instructions

1. 1

   Add lentils and water to a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes. Strain lentils when they are finished cooking and set aside.

2. 2

   While lentils are cooking, cook spaghetti according to package instructions. Drain and set aside.

3. 3

   While lentils and pasta are cooking, add olive oil and garlic to a large pot and heat over medium heat. Cook for 1 minute, until fragrant. Add diced tomatoes, tomato paste, spices (chili flakes, oregano and basil) and goat’s cheese to the pot and bring to a boil, stirring occasionally to combine. Simmer for 5 minutes. Add salt and pepper and then blend with an immersion blender to desired consistency.

4. 4

   To serve, spoon sauce over spaghetti and top with more red pepper flakes or parmesan cheese if desired! Best served fresh, although leftovers can be stored in a sealed container in the fridge for 2-3 days.

5. 5

   Substitutions: Omit red pepper flakes if you prefer less spice. Substitute ricotta or cream cheese for goat’s cheese if desired. Swap a premade pasta sauce for the diced tomatoes, tomato paste and spices to make this recipe even quicker. Substitute pasta of your choice for the whole grain spaghetti.