• Karis Anderson


So this is my new go to meal. Not only is it filling and packed full of protein, its quick and easy and super cheap. Enjoy!


(serves 3-4)

1 pack Red Lentil pasta (I used fusilli for this but any kind is fine!)

5 cloves chopped garlic

1 pack cherry tomatoes, chopped in halves

handful of rocket or spinach

handful of black olives

1 jar of vegan red pesto paste 

1 pack baby corn, chopped

olive oil

salt and pepper

garlic pepper

juice of 1 lemon


Bring large saucepan of water to boil and add the pasta, along with a big glug of olive oil and a few pinches of salt. Cook until Al Dente.

In a large frying pan or wok, heat a little olive oil and add set heat to low-medium

add the chopped garlic and let it simmer and infuse the oil, be careful not to burn!

then one the garlic is cooked add the tomatoes & corn

saute for a few minutes then add the cooked, drained lentil pasta

fold all of the ingredients together and add another glug of olive oil to stop from sticking together

season with the garlic pepper & lemon juice

add salt and pepper to taste, top with the olives


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