Gluten Free


It’s easy to put together, super filling and ideal after a hardcore workout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 2 serves


  • 2 tbsp olive oil
  • 1 red onion small, finely diced
  • 3 garlic cloves large, finely diced
  • 1 carrot very finely diced
  • 1 celery stalk very finely diced
  • 12 cherry tomatoes halved
  • 1/4 cup dry small green or puy lentils cooked
  • 6 sun-dried tomatoes
  • 25 g handful
  • basil to taste plus to serve
  • 3 tbsp tomato sauce
  • 1/4 tsp hot chilli powder
  • grated nutmeg to taste
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar optional
  • salt and pepper to taste
  • 200 g wholemeal spaghetti gluten-free for GF version


  • Boil a big pot of water for the pasta. Heat up olive oil in a large frying pan.
  • Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently. Finally add in garlic and sauté until it softens and becomes fragrant.
  • Place sun-dried tomatoes in a small bowl. Once pasta water has come to the boil, ladle out a small amount of boiling water and pour it over your dried tomatoes. Let them soak for 5-10 minutes. This will soften them. Cook your pasta in the remaining water until nearly al dente, drain and set aside.
  • Chop softened sun-dried tomatoes roughly and put them into a pestle and mortar. Pound them into a paste. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil or water (if you don’t want to use too much oil in your meals) to help you work this quick pesto better.
  • Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about a minute, then add pesto in, cooked lentils, a bit of tomato sauce and balsamic vinegar. Season with sea salt, black pepper, nutmeg, chilli and sugar to taste.
  • Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve.


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