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Pumpkin & lentil macaroni n cheese

20 - 25 minutes (15 minutes)

Serves 4

2 cups butternut pumpkin, diced into 3cm cubes
1 brown onion, finely chopped
1 clove garlic, crushed
3 cups spinach leaves
1/2 cup parsley
600g no-added-salt lentils, drained and rinsed
300g macaroni
1 3/4 cup reduced fat milk
1/2 cup wholemeal plain flour
3/4 cup reduced fat cheddar cheese, grated
1/2 teaspoon freshly ground black pepper
2 tablespoon parsley, chopped, to serve

Cook pumpkin in a saucepan of boiling water for 8-10 minutes or until tender. Drain, reserving 1/2 cup liquid.
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.
Place pumpkin, onion, garlic, spinach, 1/2 cup reserved liquid, parsley and lentils into a food processor and blend until smooth and creamy. Set aside.
Cook macaroni in a large saucepan of boiling water, following packet instructions, until just tender. Drain well and return to the saucepan.
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.
Remove saucepan from the heat and whisk in cheddar cheese and pepper, until cheese is melted.
Pour the pureed pumpkin and cheese sauce over the macaroni and stir until well coated. Serve immediately with chopped parsley.

Pumpkin & lentil macaroni n cheese

Ingredients

Method

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