TOMATO, COURGETTE, CHEDDAR & LENTIL PASTA Remember to always check for allergens! INGREDIENTS 38141 | Vegan Grated Mozzerella Style Cheese | 125g 75585 | Onion | 75g 75331 | Carrots | 75g 75197 | Courgette | 100g 83293 | Pre-cooked Penne Pasta | 450g 48576 | Chopped Tomatoes | 500g 05636 | Tomato Paste Concentrate | 25g 70350 | Basil | 2.5g 03435 | Vegetable Oil | 10ml 04666 | Vegetable Bouillon Paste | 2g 70348 | Oregano | 2.5g 56614 | Red Lentils | 125g 30268 | Garlic Puree | 20g Click the product codes to add to your basket! METHOD 1. Place a pan on the stove, add oil, and then gently heat. 2. Add the diced onions and grated carrots and cook until soft and tender. 3. In a separate pan, cook the washed lentils until soft, then drain and add to the cooked vegetables. 4. Add the chopped tomatoes, dried herbs, garlic, tomato puree and vegetable stock. Allow to simmer for 30 minutes until the mixture reaches the correct consistency, then blend until smooth. 5. Once blended, add the grated courgette to the sauce and set to one side. 6. Mix the pasta and sauce before dishing into your chosen serving dish. Sprinkle with vegan cheese and bake in the oven for 30 minutes or until it has reached +75c. SERVES: 10 | TIME TO PREPARE: 30 MINUTES | TIME TO COOK: 45 MINUTES 17
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