Lentil Pappardelle with Crispy Sage and Ricotta

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick sage leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Heat a pan on medium heat with a drizzle of oil. Add butter and melt. As soon as butter as melted add sage and crisp, about 15 - 30 seconds. Remove sage from the pan and set aside on a plate with paper towels.

To the same pan add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes

Add passata, stock, sundried tomato pesto and ¹⁄₄ cup of water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between bowls. Top with dollops of ricotta and garnish with crispy sage leaves. Enjoy!