A quick, silky tomato-cream pasta with wilted spinach and Parmesan.
This is my back-pocket dinner: cheap, nourishing and deeply comforting, with red lentils that melt into a silky, spiced bowl in about 20 minutes - no soaking required. It's the kind of food that makes you feel looked after. Pile it over rice or scoop it up with warm flatbread.
Prep 5 min
Cook 20 min
Total 25 min
Easy
- 350g Pasta
- 1 Onion
- 3 cloves Garlic
- 700g Passata
- 100ml Double Cream
- 100g Spinach
- 50g Parmesan
- 2 tbsp Olive Oil
- Handful Basil
Preparation
- Cook the pasta in well-salted boiling water until al dente, reserving a mug of the cooking water before draining.
- Meanwhile, soften the chopped onion in the oil over medium heat for 5 minutes, then add the garlic and cook for a minute.
- Pour in the passata and simmer for 8-10 minutes until slightly reduced and no longer raw-tasting, then stir in the cream.
- Add the spinach and let it wilt into the sauce, then stir in most of the Parmesan.
- Toss the drained pasta through the sauce, loosening with a splash of pasta water until glossy. Finish with torn basil and the remaining Parmesan.
Tips from the ZestyPlate Kitchen
- Rinse the lentils well to wash off surface starch for a cleaner-tasting dal.
- Bloom the spices in the oil for a minute before adding liquid - it deepens the flavour.
- Add the garam masala at the end so its aroma stays fresh and fragrant.
- For a richer dal, finish with a spoonful of butter, coconut milk or cream.
Frequently Asked Questions
No - red lentils cook quickly without soaking, which is what makes this dal so fast. Just rinse them first.
Yes - it keeps for a few days and the flavour deepens. Loosen with a little water when reheating, as it thickens in the fridge.
Stir in spinach at the end, add a tempering of fried cumin and chilli on top, and serve with rice and yogurt.
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