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Lentil Napoletana Pasta Twists

 Lentil Napoletana Pasta Twists


1 tbs olive oil

1 large onion, chopped

1 clove garlic, crushed

100g mushrooms, thinly sliced

2 carrots, grated

1 stick celery, thinly sliced

2 tbs no-added-salt tomato paste

1/2 cup dry lentils

2 x 400g cans no-added-salt diced tomatoes

21/2 cups salt-reduced vegetable stock

2 tsp dried Italian herbs

2 zucchini, chopped

1/4 cup chopped fresh parsley

500g packet high fibre pasta twists

2/3 cup gated reduced-fat tasty cheese, to serve (optional)



  1. Heat oil in a large deep saucepan over a medium-high heat. Add onion and garlic. Stir over heat for 2 minutes, until softened slightly.
  2. Add mushrooms, carrot and celery. Stir over heat a further 2 minutes.
  3. Stir in tomato paste and lentils. Cook 1 minute. Add tomatoes, stock and Italian herbs. Bring to the boil. Reduce heat to a gentle simmer. Cover and simmer 15 minutes, stirring occasionally.
  4. Stir in zucchini, Simmer, covered a further 5-10 minutes or until zucchini is tender and sauce has thickened. Remove from heat. Stir in parsley.
  5. Meanwhile, cook pasta in a large pan of boiling water for 10 minutes or until tender. Drain and return to same pan. Add lentil sauce. Stir over low heat until combined.
  6. Serve topped with grated cheese. Garnish with extra chopped parsley (optional).

Tasks for kids:
Grate carrot, slice celery, chop zucchini and grate cheese (with adult supervision).

Nutrients Per Serve

Energy 2072kJ
Total Fat 9.1g
Saturated Fat 3.0g
Monounsaturated Fat >3.1g
Polyunsaturated Fat >0.64g
Protein 21.7g
Carbohydrate 73.8g
Fibre 12.4g
Sodium 392mg
Serves 6
Preparation Time 15 minutes
Cooking Time 30 minutes