Combine roasted summer veg and lentils in this simple but delicious roasted vegetable and lentil pasta recipe. Toss tender roasted aubergines, cherry tomatoes, peppers and lentils with silky penne and a hint of sundried tomato tapenade for a Mediterranean-inspired summer dinner that’s easy on your food budget.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
35MIN
Total time
Ingredients
Servings
4
1
M&S Remarksable Value aubergine, diced into 3cm cubes
1
M&S Remarksable Value red pepper, diced into 3cm chunks
350 g
M&S Remarksable Value red cherry tomatoes
350 g
M&S Remarksable Value penne pasta
1 jar
(140 g)
(140 g)
M&S olive, sundried tomato and caper tapenade
1 jar
(430 g)
(430 g)
M&S green lentils in water, drained
1 tbsp
balsamic vinegar
To serve
5 g
M&S fresh basil, leaves picked
Nutrition per serving
Calories
802kcal
Fat
17.8 g
Saturates
2.6 g
Sugars
15.3 g
Salt
358.7 mg
