Rigatoni with Creamy Lentil and Smoked Paprika Ragu

Ingredients

• 400 g rigatoni
• 400 g tinned green lentils, drained
• 400 g tinned chopped tomatoes
• 1 onion
• 3 garlic cloves
• 2 tsp smoked paprika
• 100 ml coconut cream
• 2 tbsp olive oil

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Finely dice the onion and fry for 6–7 minutes until softened.

2. 2

   Add the crushed garlic and smoked paprika and cook for 1 minute, stirring constantly.

3. 3

   Tip in the lentils and chopped tomatoes. Stir well, season, and simmer for 15 minutes until thickened.

4. 4

   Stir in the coconut cream and simmer for a further 5 minutes until rich and creamy.

5. 5

   Meanwhile cook the rigatoni in salted boiling water according to packet instructions. Reserve pasta water then drain.

6. 6

   Toss the pasta through the lentil ragu, loosening with pasta water as needed, and serve immediately.