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Tagliatelle with Lentil Sauce

Here's a good store cupboard recipe you can rustle up in minutes.

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350g/12oz dried tagliatelle
Dash of olive oil
25g/1oz butter

For The Sauce:

30ml/2tbsp olive oil
2 cloves of garlic, crushed
1 large onion, very finely chopped
225g/8oz red lentils, washed and drained
45ml/3tbsp tomato purée
Salt and freshly ground black pepper
575ml/1pt boiling water
Sprigs of fresh rosemary, to garnish
Freshly grated Parmesan cheese, to serve


Serves: 4


Bring a large saucepan of water to the boil and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan. Add the butter and stir. Cover and set aside, to keep warm.

To make the lentil sauce, heat the olive oil in a large saucepan and sauté the garlic and onion for about 5 minutes, stirring occasion­ally, until softened. Add the lentils, tomato purée, salt and freshly ground black pepper and stir in the boiling water. Bring to the boil, then simmer for about 20 minutes, stirring occasionally, until the lentils have softened.

Reheat the tagliatelle gently for 2-3 minutes, if necessary, then serve with the lentil sauce. Scatter over a few sprigs of fresh rosemary and serve with freshly grated Parmesan cheese.

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