Red Lentil Pasta Bake With Butter Beans, Tenderstem Broccoli & Cheesy Miso Bechamel
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Please note: the finished meal image on this page shows red lentil maccheroncelli, but pasta shapes may vary (such as fusilli or pennette) depending on availability. Quality, taste, and nutrition stay exactly the same.
Also, this week youāll receive seasonal purple sprouting broccoli instead of tenderstem. The cooking method and time remain the same. Enjoy!
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and boil your kettle. Take out a saucepan, a wide oven dish, and a small baking tray.
STEP 2
Place the saucepan over medium heat and fill it with the boiling water from the kettle. Season generously with salt. Once boiling, add the red lentil pasta and cook for 6 minutes or until al dente. Reserve a mugful of pasta water, then drainĀ and set aside.
Be careful not to overcook, as the pasta will continue cooking in the oven.
STEP 3
In an oven dish, combine the tomato & red pepper sauce, butter beans (including the brine from the tin), and the cooked red lentil pasta. Once everything is well mixed and spread evenly in the dish, pour the miso bechamel over the top. Place the dish in the oven and bake for 15ā20 minutes, until the sauce is bubbling and the top is golden brown.
STEP 4
Cut the purple sproutingĀ broccoli into bite-sized pieces and toss with a drizzle of oil, salt and pepper. Spread it out on a baking tray and place it on the bottom shelf of the oven, roasting for 10ā15 minutes.
Alternatively, you can add the broccoli to the pasta bake in STEP 3 and cook everything together, or boil it in lightly salted water for 5ā6 minutes until al dente, using the same saucepan you used for the pasta.
STEP 5
To serve, divide the pasta bake between bowls and serve with a side of roastedĀ broccoli. Finish with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. Enjoy!
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Red Lentil Pasta Bake With Butter Beans, Tenderstem Broccoli & Cheesy Miso Bechamel
Red Lentil Pasta Bake With Butter Beans, Tenderstem Broccoli & Cheesy Miso Bechamel
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Please note: the finished meal image on this page shows red lentil maccheroncelli, but pasta shapes may vary (such as fusilli or pennette) depending on availability. Quality, taste, and nutrition stay exactly the same.
Also, this week youāll receive seasonal purple sprouting broccoli instead of tenderstem. The cooking method and time remain the same. Enjoy!
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and boil your kettle. Take out a saucepan, a wide oven dish, and a small baking tray.
STEP 2
Place the saucepan over medium heat and fill it with the boiling water from the kettle. Season generously with salt. Once boiling, add the red lentil pasta and cook for 6 minutes or until al dente. Reserve a mugful of pasta water, then drainĀ and set aside.
Be careful not to overcook, as the pasta will continue cooking in the oven.
STEP 3
In an oven dish, combine the tomato & red pepper sauce, butter beans (including the brine from the tin), and the cooked red lentil pasta. Once everything is well mixed and spread evenly in the dish, pour the miso bechamel over the top. Place the dish in the oven and bake for 15ā20 minutes, until the sauce is bubbling and the top is golden brown.
STEP 4
Cut the purple sproutingĀ broccoli into bite-sized pieces and toss with a drizzle of oil, salt and pepper. Spread it out on a baking tray and place it on the bottom shelf of the oven, roasting for 10ā15 minutes.
Alternatively, you can add the broccoli to the pasta bake in STEP 3 and cook everything together, or boil it in lightly salted water for 5ā6 minutes until al dente, using the same saucepan you used for the pasta.
STEP 5
To serve, divide the pasta bake between bowls and serve with a side of roastedĀ broccoli. Finish with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Please note: the finished meal image on this page shows red lentil maccheroncelli, but pasta shapes may vary (such as fusilli or pennette) depending on availability. Quality, taste, and nutrition stay exactly the same.
Also, this week youāll receive seasonal purple sprouting broccoli instead of tenderstem. The cooking method and time remain the same. Enjoy!
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and boil your kettle. Take out a saucepan, a wide oven dish, and a small baking tray.
STEP 2
Place the saucepan over medium heat and fill it with the boiling water from the kettle. Season generously with salt. Once boiling, add the red lentil pasta and cook for 6 minutes or until al dente. Reserve a mugful of pasta water, then drainĀ and set aside.
Be careful not to overcook, as the pasta will continue cooking in the oven.
STEP 3
In an oven dish, combine the tomato & red pepper sauce, butter beans (including the brine from the tin), and the cooked red lentil pasta. Once everything is well mixed and spread evenly in the dish, pour the miso bechamel over the top. Place the dish in the oven and bake for 15ā20 minutes, until the sauce is bubbling and the top is golden brown.
STEP 4
Cut the purple sproutingĀ broccoli into bite-sized pieces and toss with a drizzle of oil, salt and pepper. Spread it out on a baking tray and place it on the bottom shelf of the oven, roasting for 10ā15 minutes.
Alternatively, you can add the broccoli to the pasta bake in STEP 3 and cook everything together, or boil it in lightly salted water for 5ā6 minutes until al dente, using the same saucepan you used for the pasta.
STEP 5
To serve, divide the pasta bake between bowls and serve with a side of roastedĀ broccoli. Finish with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. Enjoy!
