Lentil and vegetable pasta bake
A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It's quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed.
This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard .
Each serving provides 339 kcal, 17.5g protein, 38.5g carbohydrate (of which 9g sugars), 11g fat (of which 5.8g saturates), 8.1g fibre and 0.56g salt.
Ingredients
- 300g/10½oz dried pasta
- 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces
- â…“ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight
- 1 tbsp paprika
- 100²µ/3½´Ç³ú cheddar, grated
- salt and ground black pepper
Method
Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.
Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.
Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately.
Recipe Tips
If you are making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce.
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