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Spicy lentil and beef spaghetti recipe

1 rating

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
Healthy

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

Low in saturated fat and high in protein

Each serving contains

Energy
1875kj
444kcal 22%
Fat
9g 13%
Saturates
4g 21%
Sugars
5g 5%
Salt
0.9g 15%

of the reference intake
Carbohydrate 61.5g Protein 25.7g Fibre 5.2g

Method

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