Thursday, 10 March 2011

Toasted Walnut Spaghetti With Lentils

High protein concentration. After a week of swimming, running, and yoga, my body is in need of some carbilicious (and protein-heavy) dishes.

{1 serving} wholewheat spaghetti (75g)
{1/4 cup} walnuts, lightly toasted
{1/2 cup and 3 tbsp} passata
{1/4 tsp} chilli powder
{A pinch} ground coriander
{1 and 1/2 or 2 tbsp} virgin extra olive oil (make it a fancy one)
{2 and 1/2 tbsp} nutritional yeast flakes
{1 and 1/2 tbsp} tomato ketchup
{1 clove} garlic, chopped very finely (alternatively 1/2 tsp garlic powder)
{1/2 tsp} dried basil (fresh would be better, but I'm at the mercy of my kitchen cupboards)
{1/4 tsp} ground black pepper (or to taste)
{1/2 tsp} sea salt
{A pinch} crushed chilli
{A good 1/2 cup} chopped red capsicum
{1 - 2 cups} fresh spinach, destalked
{1/2 cup} cooked red lentils (not too well cooked - mushiness is not your friend)

Some of the ingredients. Pretty bowls all in a row...

Cook the spaghetti in boiling water, as per instruction on the packet. Add a little salt. If you need to cook the lentils, do so now - but don't overcook - and set aside.

Meanwhile! In a dry saucepan, toast the walnuts over a moderate heat, making sure you don't burn them. Once they're all toastie, throw in the rest of the ingredients, including the lentils (but not the spinach! Leave that until later). Heat on medium-low for 8 minutes.

Rinse spinach in a collander.

Pour in the cooked spaghetti.

And top it off with the saucy-sauce

Stir it all up and season with a little salt and pepper, if you like.

Coming to a food blog near you: the perfect garlic bread recipe to accompany this dish.

WARNING: this dish may cause cohabitants to utter the accursed words: "you will make someone a good wife one day," and talk about all your future offsprogs. Best to make this cullinary baby incognito to avoid casual sexism.

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