Pantry pasta

Pantry pasta
Pantry pasta

Serves 2



1 tsp oil 

1 onion, chopped 

2 cloves garlic, chopped 

1 carrot, grated 

1/4 zucchini, grated 

2 tsp dried mixed herbs 

to taste pepper 

1 x 400g can no-added-salt diced tomatoes 

1 x 400g can no-added-salt brown lentils 

1 tbs Parmesan cheese 

120 g spaghetti or other pasta 



  1. Cook pasta according to packet directions and drain. 
  2. Heat oil in a saucepan, add onion and garlic and cook until soft. 
  3. Add carrot and zucchini, stirring until well mixed. Lower heat, cover and cook for 5minutes. 
  4. Add tomatoes, lentils, herbs and pepper to vegetables, turn up the heat and simmer for 5 minutes. 
  5. Remove from heat and serve over pasta. Sprinkle with cheese 

Recipe from © State of Western Australia 2012, reproduced with permission

Tip: Use up whatever fresh or frozen veggies you have in this sauce. Pumpkin, eggplant, and green beans all work well. 


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