A quick, easy and healthy meatfree family recipe, all cooked in one pot and ready in just 15 minutes.
Today I’m continuing my Quick & Easy Mid Week Meals series with this really delicious and super simple One Pot Pasta recipe. This dish so quick and easy to cook and is really nutritious too, making it my new favourite go-to meal on busy evenings.
Lately I have been trying to cut down the amount of meat that my family eats and instead replace it with some healthier alternatives. I used lentils in this recipe as they are packed full of protein, fibre and iron, making them a really brilliant substitute for meat. They are also super cheap too, making this dish very budget friendly.
MY LATEST VIDEOS
I was a little worried that the kids would pick the lentils out but I mixed them in really well with the spaghetti and they gobbled the whole thing down. I couldn’t believe it!
I’m now on the hunt for lots more ways for including lentils in our diet so if you have any favourite lentil recipes let me know in the comments below.
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
Tomato, Basil & Lentil One Pot Pasta
Prep Time: 3 mins- Cook Time: 12 mins
- Total Time: 15 minutes
Yield: 4
Category: Main Meal
Cuisine: Italian
Print Recipe
Pin RecipeDescription
A quick, easy and healthy meatfree family recipe, all cooked in one pot and ready in just 15 minutes.
Ingredients
- 300g / 10.5 oz spaghetti
- 600ml / 2 & 1/2 cups vegetable stock
- 1 can (400g) / 14 oz chopped tomatoes
- 200g / 2 cups cherry tomatoes
- 1 red pepper, chopped
- 10 fresh basil leaves
- 1 tsp dried mixed herbs
- 125g / 4.5oz cooked green lentils (I used canned)
- 15-20 pitted black olives
Instructions
- Place all of the ingredients except for the lentils and olives into a large pan. Stir everything together, bring to the boil and then reduce to a simmer for approximately 10 minutes or until the spaghetti has cooked.
- If at any point the sauce seems to be drying out, add a little extra veg stock.
- Add the lentils and olives, stir well and cook for another 2 minutes.
- Serve immediately.
IF YOU LIKED THIS RECIPE YOU MAY ALSO LIKE:
Butternut Squash Mac & Cheese:
Hi Ciara
Can I freeze the leftovers?
Yes you can!
Made this for dinner tonight. Tasty & kid friendly! Thanks!
Thanks Steph!
Didn’t miss having meat all in this! We normally eat a lot of meat so it was nice to try something a bit different for a change. Will make this regularly now.
★★★★★
I’m trying to have a few meat free meals a week and this is perfect. So quick!
★★★★★
Your recipes look so good! I really want to try this one and several others, but I don’t know how to convert to American measurements. Any advice?
I’ve made soup with lentils and Italian sausage with carrots, celery, onion. I also add chicken broth to it. It’s amazing! I would have a good blog if I had time to do it but I don’t. Mother of 4 kids under 6 and a homeschooler;)
This recipe looks good and I want to try it! I think you should add a combo of onions, celery, and carrots minced and sautéed at the beginning and then add some Parmesan cheese at the end as well as some crushed red pepper! Love the ideas!
Nice recipe, right up my street, I am a veggie food blogger. I have shared this on my Facebook page myfamilyhomeblog.
Thank you for sharing Juliet
This looks so tasty, Clara. I love how simple and affordable it is. We love pasta dishes here and two of us don’t eat meat – but the boys really want their “protein”… so this is a win for all of us!
Oh gosh – I mistyped your name. SO sorry!
Hee hee, no problem!! 🙂
Thank you so much Michelle, I’m chuffed everyone enjoyed the recipe!