Mains · Winter
Winter Lentil Walnut Pasta
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Cook pasta in boiling salted water according to packet directions; reserve a little pasta cooking water.
- Finely dice the onion and roughly chop the walnuts. Soften onion in a pan with a splash of water for 5 minutes, then add walnuts.
- Stir in cooked brown lentils and tomato passata. Simmer gently for 10–12 minutes until thickened.
- Toss sauce with pasta, loosening with reserved pasta water if needed, and serve warm.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.