The best bit about this dish – and other bean-based pasta dishes – is how the pasta is cooked with the vegetables and their cooking liquid, rather than in a separate saucepan of water. The starch combined with the dash of milk creates a rich, creamy sauce with zero effort on your part.
Ingredients 18
2 tbsp olive oil
1 onion, small, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
salt, to season
ground black pepper, to season
185 g laird lentils, rinsed
1 tbsp tomato paste, concentrated purée
3 lemon thyme sprigs, leaves pulled
2 bay leaves
Pinch chilli flakes
250 ml white wine
1 l vegetable stock
400 g short pasta, such as rigatoni or orecchiette
80 ml full-cream milk (whole milk)
To Serve
flat-leaf parsley, italian, roughly chopped
1 tbsp lemon thyme leaves
parmesan cheese, generously grated
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Method 4
Turn on your slow cooker while you scurry about for the ingredients. Once warmed up, set to the sauté function and add the . Give it 30 seconds, then add the , and . Cook for 10 minutes until soft and fragrant, then season with salt and pepper.
Add the , , , and . Cook for another few minutes just to let the flavours meld, then add the and . Close the lid and cook on low for 3 hours, or up to 4, until the lentils are cooked through and al dente but still holding their shape.
Set the cooker to high and give it 10 minutes to come up to the right heat, then add the and and cook for 20–25 minutes. Discard the .
Divide the between serving bowls and garnish with the chopped parsley, , and glorious amounts of cheese.
