Here is a tasty little recipe a friend sent me last week. If you’re like me, any ideas for new appetising and nutritious food is welcomed - and it beats the usual spag bol or fish pie I make! Let us know how you get on with it.
Veggie Lentil Pasta and Cheese
- 1/2 package of the wholewheat pasta of your choice
- 1 medium carrot, washed and chopped
- 1 small piece of squash, washed and chopped
- 1 small chunk of cauliflower, washed and chopped
- 1/2 cup of dry red lentils
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of basil
- dash of cayenne pepper (this doesn’t make the dish spicy…just adds a little depth to the flavour)
- sea salt and freshly-ground pepper to taste
- 1 cup of sharp cheddar, grated
Put two pots of water on the stove to boil, one smaller one and one bigger one.
While waiting for the water to boil, wash and chop the vegetables (the combination is really up to you… we just use what we have in the fridge at the time).
When the water in the smaller pot comes to a bowl, add your veggies and lentils and cook at a gentle boil.
Add the pasta to the larger pot once the water is boiling and cook according to the package’s instructions.
When the lentils and veggies are very soft and mash easily with a fork, drain them while reserving a few tablespoons of the cooking water. Pop the lentils and veggies into your blender or food processor along with your herbs and spices and puree until completely smooth.
When the pasta is cooked, drain it well and return it to the pot along with the lentil/veggie puree (you don’t have to use all of it if you don’t want to – it basically replaces the usual butter and cream/milk combination, so the more puree, the more ‘cheesy’ it seems). Add cheese and stir over medium heat in order to melt everything and create a thick, creamy sauce (adding cooking water to thin it out a bit if needed).
Big thanks to Tina Strong from Stage Coach Theatre Arts Edinburgh for spotting this recipe for us! You can find the original recipe post here: