Ingredients
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1 Cauliflower, minced
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2tbsp Stork
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1 Onion, chopped
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1 Garlic clove, minced
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1 Can Peeped tomatoes
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60g Red lentils
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300g Hanini irkotta
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3tbsp Balsamic vinegar
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1tsp Dried basil
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1tsp Dried oregano
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1 Hanini Dried Gibna
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240g Spaghetti
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Salt & pepper
Directions
1. In a large saucepan, melt the margarine and add the onion and garlic and cook until golden brown in colour.
2. Add the cauliflower and cook for about 15 mins.
3. Pour in the tomatoes, Irkotta, lentils, balsamic vinegar, herbs and seasoning and mix well until combined.
4. Bring to a gentle boil and then simmer for 30 mins, until sauce is thick.
5. Meanwhile cook the pasta according to packet instructions. Mix with the sauce and garnish with grated Hanini gibna and fresh basil.