I love experimenting with beans and pulses, especially chickpeas and lentils. Although I do feel that lentils are underrated and aren't given the same attention as their other counterparts. In a previous post I shared my lentil porridge recipe and talked about why I love lentils so much...
As some of you already know, I like keeping my recipes simple. To make this gluten free vegetarian spaghetti I'm making a simple tomato sauce using canned tomatoes and tomato puree and flavouring it with garlic, basil, chilli flakes and lemon jucie. I'm adding peas for some extra colour and texture but feel free to use minced meat or prawns for some protein.
