prep time5 minutes
cook time15 minutes
serves6 pax
Ingredients
| 500 g | San Remo Brown Rice Spaghetti |
|---|---|
| 1 tbsp | Olive oil |
| 1 | Yellow onion, finely chopped |
| 2 | Carrots, peeled, coarsely grated |
| 2 | Garlic cloves, crushed |
| 115 g | Lentils |
| 500 g | San Remo Bolognese Mushroom |
| 100 ml | Water |
| Chicken Stock season to taste | |
| Salt & pepper season to taste | |
| 1 tsp | Sugar |
Method
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic stir, for 4 minutes or until brown.
- Stir in the lentils, water and San Remo tomato sauce. Season with salt, pepper, sugar and chicken stock. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
- Meanwhile, cook the pasta in a large saucepan according to packet directions or until al dente. Drain and return to the pan.
- Add sauce to pasta. Combine. Serve.
