One of my favourite dishes to cook in my Thermomix is the Creamy Tomato & Salami Fettuccine from the Everyday Cookbook. It’s such a tasty dish & very easy in that the fettuccine cooks in the sauce. I now many of my customers love it too for the same reasons, so I’ve been on the look out for a similar recipe for my vegetarian friends. I made this dish recently & it really is very good & a nice change from the regular spag bol. I’d even challenge any fussy eaters to give it a try – I’m sure they won’t miss the meat! I found this recipe on ThermOMG blog & have tweaked the recipe a little.
1 garlic clove
20g olive oil
400g tin diced tomatoes
50g tomato paste
30g vegetable stock concentrate
1 tin brown lentils, drained & rinsed
100g jarred roasted red pepper strips
30g balsamic vinegar
100g parmesan cheese
150g kalamata pitted olives
1) Place parmesan in TM bowl, grate 10 seconds/speed9. Set aside. No need to clean TM bowl, just wipe off excess cheese with piece of kitchen paper.
2) Add onion & garlic to TM bowl, chop 3 seconds/speed 5. Add oil, cook 5 minutes/100 degrees/speed 1 with MC off.
3) Add peppers, tomatoes, tomato paste, stock concentrate, water, vinegar. Cook 5 minutes/100 degrees/speed 1.
4) Add lentils & put lid on TM bowl. Zero scales & add spaghetti through the hole in the lid. Cook 15 minutes/100 degrees/reverse/soft speed. As the spaghetti cooks, it will soften & sink into the TM bowl, but you can use your spatula to help push it down.
If not everyone is an olive fan, you can add them to the dish when each serve is garnished.
Don’t cook more than 300g spaghetti, otherwise the dish is just way too thick with spaghetti.