A rich, buttery pasta dish with nourishing lentils and indulgent creamy ricotta. Sounds luxurious but couldn’t be easier to make.
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Serves
4
Butter
White Onion
Sage Leaf
Tinned Chopped Tomatoes
Chilli Flakes
Parmesan
Ricotta
Olive Oil
Garlic Clove
Cooked Green Lentils
Fusilli
Serves
4
Butter
White Onion
Sage Leaf
Tinned Chopped Tomatoes
Chilli Flakes
Parmesan
Ricotta
Olive Oil
Garlic Clove
Cooked Green Lentils
Fusilli
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Step 1.
Gently melt the butter in a medium pan over a medium heat. Cut the onion in half and cook cut side down in the butter for 3-4 mins until lightly coloured, then add the sage leaves and cook for 30 seconds until fragrant.
Step 2.
Add the canned chopped tomatoes and chilli flakes and season with salt and pepper. Bring to a boil and turn the heat down to a simmer and cook for around 15 mins until the tomato sauce has thickened. Remove the onion and sage from the sauce (they’ve done their work, infusing the sauce with lots of flavour).
Step 3.
Finely grate the Parmesan and blend or beat with the ricotta, olive oil and garlic until smooth, adding just a splash of water to give a more loose texture. Set aside.
Step 4.
Stir the lentils through the tomato sauce and check the seasoning, adding more salt, pepper and chilli flakes to taste.
Step 5.
Cook the pasta to al dente following pack instructions, then drain and stir into the tomato sauce.
Step 6.
Divide the pasta between bowls and top each portion with some of the whipped ricotta. Add a final pinch of chilli flakes and some extra grated Parmesan, if you like.
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