Mushroom + lentil spaghetti

You’ll probably notice I’m not the biggest fan of pasta. I much prefer to eat rice, gluten-free grains or vegetables … with the exception of this Mushroom + Lentil Spaghetti. This is a riff on the lentil spaghetti recipe I grew up eating and shared in my first cookbook, My Darling Lemon Thyme. Serves 4

115g (1/2 cup) puy-style

lentils, rinsed gluten-free spaghetti, cooked according to packet instructions, to serve 2 tablespoons olive oil

1 onion, finely diced

3 cloves garlic, finely chopped 250g button mushrooms,

trimmed + finely chopped 1 tablespoon finely chopped

fresh thyme leaves

1 teaspoon dried oregano pinch of dried chilli flakes 750ml bottle passata (tomato

purée) handful of black olives, pitted

+ roughly chopped fine salt + freshly ground black

pepper pinch of unrefined raw sugar handful of basil/flat-leaf parsley

leaves, to serve

Place the lentils into a small saucepan over medium heat and cover with plenty of cold water. Bring to the boil, then reduce heat and simmer for 12-15 minutes, or until just tender. Drain well.

After cooking the spaghetti, drain, drizzle with a little olive oil, cover and set aside until needed.

Meanwhile, make the sauce. Heat the oil in a large frying pan over medium-high heat, add the onion and cook for 4-5 minutes, stirring often, until soft. Add the garlic, mushrooms, thyme, oregano and chilli. Cook, stirring often, for a good 5 minutes or more, until the mushrooms are cooked and their liquid has evaporated. Add the passata, cooked lentils and olives, then season to taste with salt, pepper and sugar. Bring to the boil then reduce the heat and simmer for 8-10 minutes, adding a touch of water if the sauce gets too thick.

Serve hot over the cooked spaghetti, scattered with torn herbs, if using.