| |
 |
 |
INGREDIENTS:
500g fettuccine
1 medium eggplant, thinly sliced
3 whole cloves garlic, unpeeled
Spray oil
400g can Edgell Brown Lentils, drained
2 cups baby spinach leaves
1 cup torn basil leaves
2 tablespoons sweet chilli sauce
1 tablespoon balsamic vinegar
3 tablespoons light sour cream
METHOD:
1. Cook pasta in a pot of boiling water until tender, drain.
2. Char grill eggplant and garlic for 5-7 minutes, turning often
until golden and cooked, squeeze garlic from skin.
3. Return drained pasta to hot saucepan and add drained Edgell
Brown Lentils, spinach, basil, sweet chilli sauce, balsamic vinegar,
sour cream, eggplant and garlic and heat through.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 12 minutes
TIP: Short pasta such as penne, rigatoni or spiral works well in this
recipe.
| Energy |
2208kJ |
|
| Protein |
19.4g |
|
| Fat - total |
5.2g |
|
| - saturated |
2.3g |
|
| Carbohydrate - total |
95g |
|
| - sugars |
4.3g |
|
| Fibre |
8.9g |
|
| Sodium |
366mg |
|
|
|
|
|
|
