Spicy lentil and beef spaghetti recipe
Spag bol, but faster and just as tasty! Why not try this healthy pasta dish, which uses leftover meatloaf and pasta sauce from our Lentil and beef meatloaf. It's on the table in 15, so it's a real winning dinner for busy days.
See method- Serves 4
- Takes 15 minutes
- 444 calories / serving
Ingredients
- 300g spaghetti
- 3 tbsp harissa paste
- 2 slices (about 300g) leftover beef & lentil meatloaf (see above)
- 4 tbsp (about 100ml) leftover tomato sauce (see above)
- 10g fresh parsley, leaves roughly chopped
- 50g grated Grana Padano or Parmesan
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Shop ingredientsEach serving contains
- Energy
- 1875kJ 444.0kcal
- Fat
- 9g
- Saturates
- 4g
- Sugars
- 5g
- Salt
- 0.9g
of the Reference intake
Carbohydrate 61.5gProtein 25.7gFibre 5.2g
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- Cook the spaghetti to pack instructions. Drain, reserving a mugful of cooking water.
- Meanwhile, heat the harissa paste in a large nonstick frying pan over a medium-high heat for 1-2 mins until sizzling. Crumble in the meatloaf and fry for 3-4 mins, using a wooden spoon to press it into the pan to get lots of crispy bits.
- Stir in the leftover tomato sauce, cooked pasta and half the reserved pasta water, and stir until saucy. Add a splash of cooking water for a looser sauce, tossing well to combine. Spoon into bowls and scatter with the parsley and cheese, and some cracked black pepper to serve.
- See more Leftovers recipes
