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
Instructions
3 steps- 1
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.
- 2
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.
- 3
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.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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