Tomato, Butternut Squash & Lentil

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 Serve this delicious pasta sauce with Annabel Karmel Make It Easy Baby Pasta Shells.

Tomato Butternut Squash and Red Lentil Sauce

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

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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

 

 

 

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