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BOOST Whole Grain Pasta with Strawberry Tomato Sauce

Prep time:
Cook time:
Total time:
Servings: 2 servings
Skill level: Intermediate

What you need

4 tsp (20 ml) olive oil, divided
1/2 cup (125 ml) diced onion
1/2 cup (125 ml) diced carrot
1/2 cup (125 ml) diced celery
1 tbsp (15 ml) finely chopped fresh thyme
1 clove garlic, minced
1 1/2 cups (375 ml) tomato puree (passata)
1/4 cup (60 ml) red lentils, rinsed
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) grated parmesan cheese
1/4 cup (60 ml) fresh basil leaves
1/4 tsp (1 ml) red chili flakes
2 oz (60 g) whole wheat spaghetti
2 cups (500 ml) small broccoli florets

How to prepare

Instructions

1.Preheat oven to 425˚F (220˚C). Heat 2 tsp (10 mL) oil in large skillet set over medium heat; cook onion, carrot, celery, thyme and garlic for 3 to 5 minutes or until slightly softened.

2.Stir in BOOST Diabetic Strawberry, tomato purée, 1/2 cup (125 mL) water, lentils and vinegar; bring to simmer. Cook, stirring occasionally, for 20 to 25 minutes or until lentils are tender and sauce is thickened. Stir in parmesan, basil and chili flakes.

3.Meanwhile, cook pasta according to package directions; drain well.

4.Toss broccoli with remaining oil. Arrange on parchment paper-lined baking sheet; bake for 15 to 20 minutes or until lightly charred and tender. Serve sauce over pasta with roasted broccoli.

Tips

Alternatively

use fusilli pasta and serve chilled as a pasta salad with chopped fresh strawberries.