You’ll be well on the way to your target 5-a day with a serving of this yummy pasta dish…
Food editor’s top tip – Serve with whole wheat spaghetti or pasta shapes for extra fibre and to help keep you feeling fuller for longer.
SERVES 6 PREP 10 MINS
COOK 30 MINS
What you need:
150g red lentils
600ml vegetable stock
1tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
500g butternut squash, chopped
1 red pepper, deseeded and chopped
100g chestnut mushrooms, chopped
1tbsp Worcestershire sauce
100g frozen peas
What you need to do:
- Place the lentils in a pan with 400ml of the vegetable stock. Bring to the boil, reduce the heat, cover and simmer for 15 mins, until tender.
- At the same time, heat the olive oil in a large pan. Add the red onion, garlic and butternut squash and cook, stirring occasionally, for 5 mins. Add the red pepper, cook for 2 mins then add the mushrooms, passata, Worcestershire sauce and remaining vegetable stock. Season, bring to the boil, reduce the heat and simmer for 10 mins.
- Meanwhile, cook the spaghetti in a large pan of boiling water for 10 mins until just tender.
- Add the lentils to the vegetables. Blend half the vegetables in a food processor then return to the rest of the vegetables in the pan. Add the peas and simmer for 3 mins. Drain the spaghetti and toss with the sauce.
Per serving: 340calories, 3.5g fat, (0.5g saturated fat) 58g carbs