Pumpkin and lentil macaroni 'n' cheese
4 serves
15 m
20 m
Ingredients
- 2 cups butternut pumpkin, diced into 3 cm cubes
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 3 cups spinach leaves
- ½ cup parsley
- 600 g no-added-salt lentils, drained and rinsed
- 300 g macaroni
- 1¾ cup reduced fat milk
- ½ cup wholemeal plain flour
- ¾ cup reduced fat cheddar cheese, grated
- ½ teaspoon freshly ground black pepper
- 2 tablespoon parsley, chopped, to serve
Method
Step 1
Cook pumpkin in a saucepan of boiling water for 8-10 minutes or until tender. Drain, reserving ½ cup liquid.
Step 2
While pumpkin is cooking, heat a non-stick pan over medium heat. Add onion and garlic, and cook for 3-4 minutes until softened. Add spinach and cook, stirring until wilted.
Step 3
Place pumpkin, onion, garlic, spinach, ½ cup reserved liquid, parsley and lentils into a food processor and blend until smooth and creamy. Set aside.
Step 4
Cook macaroni in a large saucepan of boiling water, following packet instructions, until just tender. Drain well and return to the saucepan.
Step 5
While macaroni is cooking, add 1-cup milk to a separate saucepan and slowly heat over medium-low heat. Add plain flour and whisk until smooth. Gradually whisk in remaining milk, and continue to heat on low for 4-5 minutes or until thickened.
Step 6
Remove saucepan from the heat and whisk in cheddar cheese and pepper, until cheese is melted.
Step 7
Pour the pureed pumpkin and cheese sauce over the macaroni and stir until well coated. Serve immediately with chopped parsley.
