Budget Red Lentil Pasta with Air-Fried Eggplant by @beyondfoodmarket

35 min

4 servings

🍝

400 g

Red lentil spaghetti

🥫

1

Tomato basil sauce

🍆

680 g

Eggplant

🫒

45 ml

Olive oil

🌿

6 g

Fresh basil

  1. Wash
    • eggplant

    Wash the 1.5 lb eggplant and trim off the green stem.

  2. Cut
    • eggplant

    Cut the eggplant into small bite-sized cubes, about 3/4 inch wide.

  3. Toss
    • eggplant
    • olive oil

    Toss the eggplant cubes with 3 tbsp olive oil until evenly coated.

  4. Place
    • eggplant

    Place the coated eggplant in the air fryer basket in an even layer.

  5. Air-fry
    • eggplant

    Air-fry the eggplant at 400°F / 205°C for 20 min, shaking or stirring it several times until crispy outside and tender inside.

  6. Sauté
    • water

    Bring 2.8 l water to a boil in the Instant Pot using Sauté mode.

  7. Add
    • red lentil spaghetti
    • water

    Add the 14 oz red lentil spaghetti to the boiling water and cook until tender, following the package timing.

  8. Drain
    • red lentil spaghetti
    • water

    Drain the cooked spaghetti, reserving about 1/4 cup of pasta water in the Instant Pot.

  9. Return
    • red lentil spaghetti
    • water

    Return the drained spaghetti to the Instant Pot with the reserved pasta water.

  10. Add
    • tomato basil pasta sauce
    • eggplant
    • Red lentil spaghetti

    Add the 24 oz tomato basil pasta sauce and the air-fried eggplant to the spaghetti.

  11. Stir
    • red lentil spaghetti
    • tomato basil pasta sauce
    • eggplant

    Stir the pasta mixture over the residual heat until the sauce coats the spaghetti evenly.

  12. Plate
    • fresh basil

    Plate the pasta and garnish each serving with sliced fresh basil.

Budget Red Lentil Pasta with Air-Fried Eggplant by @beyondfoodmarket

35 min

4 servings

🍝

400 g

Red lentil spaghetti

🥫

1

Tomato basil sauce

🍆

680 g

Eggplant

🫒

45 ml

Olive oil

🌿

6 g

Fresh basil

Preparation Steps

  1. Step 1/12

    Wash the 1.5 lb eggplant and trim off the green stem.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Cut the eggplant into small bite-sized cubes, about 3/4 inch wide.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Toss the eggplant cubes with 3 tbsp olive oil until evenly coated.

    🍆eggplant
    🫒olive oil
    🥣mixing bowl
    🥄spoon

  4. Step 4/12

    Place the coated eggplant in the air fryer basket in an even layer.

    🍆eggplant
    🥢tongs

  5. Step 5/12

    Air-fry the eggplant at 400°F / 205°C for 20 min, shaking or stirring it several times until crispy outside and tender inside.

    🍆eggplant
    🥢tongs

  6. Step 6/12

    Bring 2.8 l water to a boil in the Instant Pot using Sauté mode.

    💧water

  7. Step 7/12

    Add the 14 oz red lentil spaghetti to the boiling water and cook until tender, following the package timing.

    🍝red lentil spaghetti
    💧water
    🥢tongs

  8. Step 8/12

    Drain the cooked spaghetti, reserving about 1/4 cup of pasta water in the Instant Pot.

    🍝red lentil spaghetti
    💧water
    🧺colander

  9. Step 9/12

    Return the drained spaghetti to the Instant Pot with the reserved pasta water.

    🍝red lentil spaghetti
    💧water
    🥢tongs

  10. Step 10/12

    Add the 24 oz tomato basil pasta sauce and the air-fried eggplant to the spaghetti.

    🌿tomato basil pasta sauce
    🍆eggplant
    🥄spoon

  11. Step 11/12

    Stir the pasta mixture over the residual heat until the sauce coats the spaghetti evenly.

    🍝red lentil spaghetti
    🌿tomato basil pasta sauce
    🍆eggplant
    💧water
    🥄spoon

  12. Step 12/12

    Plate the pasta and garnish each serving with sliced fresh basil.

    🌿fresh basil
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Legumes, Pasta, Vegetables, Oils, Herbs

Ingredients

Red lentil spaghetti, Tomato basil sauce, Eggplant, Olive oil, Fresh basil

Notes

Red lentil spaghetti (Barilla red lentil spaghetti, box), Tomato basil sauce (Rao's tomato basil sauce jar), Eggplant (fresh eggplant), Olive oil (plenty, tossed with eggplant), Fresh basil (sliced, from garden, for topping)

Allergens

Legumes

Dietetics

Dietary regimen

Vegetarian, Plant-based, Egg-Free, Nut-Free, High-protein

Calories

510 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 72g, Dietary fiber: 16g, Total fat: 14g, Saturated fat: 2g, Sugars: 9g

Nutritional Information

Minerals

Iron: 7mg, Potassium: 1020mg, Calcium: 75mg, Sodium: 710mg

Vitamins

Vitamin C: 12mg, Vitamin K: 20mcg, Folate: 145mcg, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, colander, mixing bowl, tongs, spoon

Appliances

Pressure cooker, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Dinner, Budget Meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Saucy, Chewy

Flavors

Tomato, Herbal, Savory, Rich, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat until steaming hot,Add a splash of water or sauce when reheating), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)