Tomato, Butternut Squash & Lentil
(1 vote) Login to rate this recipe.
Serve this delicious pasta sauce with Annabel Karmel Make It Easy Baby Pasta Shells.
Ingredients
1 tbps sunflower oil
50g chopped onion
50 g chopped carrot
15g celery, chopped
30g split red lentils
110g butternut squash
200 ml passata
200ml water
40g mature Cheddar cheese, grated
60g baby pasta shells
Sunflower oil for frying
Method
Heat the oil and sauté the onion and celery for 5 minutes.
Rinse the lentils and add to the pan.
Add the butternut squash and sauté for 1 minute.
Pour in the passata and water.
Cover and cook over a low heat for about 30 minutes.
Meanwhile cook the pasta according to the packet instructions.
Remove from the heat and stir in the cheese until melted.
Puree in a blender and stir in the drained pasta.
Information
Suitable for Freezing
MAKES 4 PORTIONS