Extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape, £28). All phot
What could be more comforting than an aubergine parmigiana? We’ve given this classic a gut health twist by adding fibre-packed lentils, but this will work just as well with any bean. Add a mix of both to increase the fibre and plant protein in this dish, making it even more hearty and satisfying.Method
Meanwhile, place a frying pan over a medium heat and sauté the onion in the remaining oil for 3 minutes until softened. Add the garlic and chilli and cook for 1 minute more. Pour in the tomatoes and lentils, then half-fill the tomato tin with water and add this to the pan too. Simmer for 10 minutes until slightly thickened. Add the basil and cook for 5 minutes more, then season with salt and pepper.
Meanwhile, put the tomatoes, walnuts and Boosting Bouillon into a food processor with a pinch of salt and pepper and blitz until you have a chunky paste. Tip the walnut and tomato paste into the saucepan with almost all the reserved pasta water, mix and heat through for about 1 minute. Return the pasta and broccoli to the pan and toss to combine everything. Add a splash more water if needed, season with salt and pepper and serveA good pasta can be so satisfying, and this recipe improves the nutritional value by adding our beloved fibre-packed beans, which also make the sauce creamy and delicious.
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