Ingredients
Veggies
- 2 cloves Garlic
- 1 Zucchini
- 1 Carrot
- 400 grams Lentils
- 2 tsps Olive oil
- 2 tsps Moroccan seasoning
- 400 grams Crushed tomatoes
- 50 grams Tomato paste
- 500 mls Vegetable stock
Macaroni
- 150 grams Macaroni pasta
Cheese
- 50 grams Cheese
- 2 tsps Honey
Instructions
Cook veggies
- Peel and mince the garlic. Grate the zucchini and carrot. Drain and rinse the lentils. Heat the oil in a medium-deep frypan over high heat. Cook the garlic and Moroccan seasoning for 1 min, until fragrant. Add the zucchini, carrot and lentils and cook for 4-5 mins. Then add the tomatoes, tomato paste and vegetable stock and bring to a boil.
Cook pasta
- Once boiling, stir in the pasta. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until the pasta is al dente and the sauce is thickened.
Melt cheese
- Meanwhile, grate the cheese. Add the honey to the pasta mixture and cook, stirring, for 1 min. Stir half the grated cheese into the pasta mixture and stir until melted through. Taste, then season with salt and pepper.
To serve
- Divide the veggie macaroni between bowls and sprinkle with the remaining cheese.
Nutrition
Calories: 637kcal | Carbohydrates: 106g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 832mg | Potassium: 1653mg | Fiber: 35g | Sugar: 15g | Calcium: 207mg | Iron: 10mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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