3 WAYS WITH... PANTRY FEEDS

Make these tasty meals with ingredients you probably already have in your pantry

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LENTIL SPAGHETTI BOLOGNESE

SERVES 4

PREP 15 MINS COOK 10 MINS

• 300g spaghetti

• 1 onion, chopped finely

• 1 carrot, chopped finely

• 2 celery stalks, sliced thinly

• 2 cloves garlic, crushed

• 2 vegetable stock cubes

• 400g can diced tomatoes

• 2 x 400g cans brown lentils, drained, rinsed

• 4 silverbeet leaves, white stalks discarded, leaves shredded

• ¼ cup chopped fresh parsley

• 150g fresh ricotta

• 1 tbsp finely grated lemon zest

• lemon wedges, to serve

1 In a large saucepan of boiling water, cook pasta for 10 mins or until tender. Drain. Return to pan. Cover to keep warm.

2 Meanwhile, heat an oiled, large frying pan over a medium heat. Saute onion, carrot and celery for 3 mins. Add garlic. Saute for 30 secs. Add crumbled stock cubes, tomatoes and 2 cups boiling water. Bring to boil. Reduce heat to low. Simmer, uncovered, for 3 mins or until sauce thickens slightly.

3 Stir in lentils, silverbeet and half of the parsley. Cook, stirring, 2 mins or until heated. Season with salt and pepper. Add pasta to lentil mixture. Toss to combine.

4 Serve with ricotta, zest, remaining parsley and lemon wedges.