Veggie packed tortiglioni with tomato & thyme
Appliance/Function:
Equipment
- 1 Medium pot
- 1 Large deep frypan
- 1 Large baking dish
Ingredients
Veggies
- 1 brown onion
- 2 cloves garlic
- 1 carrot
- 1 zucchini
- 400 g brown lentils canned
- 1 tbsp olive oil
Sauce
- 2 tsp Moroccan seasoning
- 2 tsp dried thyme
- 400 g diced tomatoes
- ¼ cup tomato paste
- 1 tsp honey
- 1 cup vegetable stock
Pasta
- 200 g tortiglioni pasta or gluten-free pasta
Bake
- ½ cup cheese
Instructions
Prep veggies
- Bring a medium pot of salted water to the boil for the pasta. Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Grate 1 carrot and 1 zucchini. Drain and rinse 400 g brown lentils.
Cook veggies
- Heat 1 tbsp olive oil in a large deep frypan over medium-high heat. Cook the onion and garlic for 1 minute, then add carrot and zucchini, stirring occasionally, for 3 minutes or until starting to soften. Then add the lentils and cook, for 2-3 minutes, until heated through.
Make sauce
- Add 2 tsp Moroccan seasoning and 2 tsp dried thyme to the veggie mixture. Cook, stirring, for 1 minute or until fragrant. Add 400 g diced tomatoes,¼ cup tomato paste, 1 tsp honey and 1 cup vegetable stock and bring to a simmer. Reduce the heat to medium and cook, covered, for 10 mins. Uncover and cook for a further 5 minutes or until the zucchini is tender and the sauce is thickened.
Cook pasta
- Preheat the oven on grill function. Meanwhile, cook 200 g tortiglioni pasta according to packet directions in the pot of boiling water. Drain the pasta.
Bake
- Pour the pasta into a large baking dish along with the veggie mixture and stir to combine. Grate ½ cup cheese over top. Place in the top of the oven and grill 4-5 minutes until cheese is melted and golden.
To serve
- Divide the veggie tortiglioni with tomato & thyme between plates.
Nutrition
Calories: 643kcal | Carbohydrates: 53g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 564mg | Potassium: 781mg | Fiber: 5g | Sugar: 10g | Calcium: 182mg | Iron: 5mg