Veggie 90 Day Plan Friendly
I love a pasta bake, but a pasta bake without pasta? Does it work? Well yes it does and it’s very quick to make too ! This is one of those dishes you can throw together in very little time and at the end of it have very little tidying up to do. I managed to make this using just 2 pots and normally I use every pot and pan that’s to hand!
Ingredients for 1 serving
|90g||lentils, tinned, drained weight|
|200g||chopped tomatoes, blended until smooth|
|2||garlic clove, crushed|
|35g||cheddar cheese, grated|
|10g||fresh basil leaves|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 190°C fan/400°F.
- Take the mushrooms and carefully cut out the stalk to leave a lovely flat mushroom.
- Arrange the mushrooms in an oven proof dish and sprinkle with a little seasoning before baking in the hot oven for 10-15 minutes.
- While the mushrooms are baking, wilt the spinach if using fresh and pop it on some kitchen paper to drain the excess liquid.
- When you have patted the spinach dry, take a knife and chop it as small as you can.
- Put a medium frying pan back onto the heat, add the oil along 1 of the crushed garlic cloves and the chopped spinach. Take a few minutes to stir fry the spinach before removing it from the pan.
- Put the pan back onto the heat and add the chickpeas, lentils and the remaining crushed garlic clove. Stir fry the beans and garlic for a few minutes to soften the garlic before adding the blended tomatoes.
- Pop a lid onto the pan and bring the contents to the boil before turning down to a simmer to allow the sauce to reduce a little.
- After 5 minutes the sauce should be thick and almost ready for the oven.
- Check the sauce for seasoning and add any seasoning along with the basil leaves and give the mixture a good stir.
- Remove the mushrooms from the oven, top with the chopped spinach and finally the bean ragu.
- Sprinkle the top with the grated cheddar before returning to the oven.
- When the cheese is golden, it’s time to serve!
- The mushrooms should be large but you can use other types of mushrooms that are available to you.
- Frozen spinach would work well in this recipe but remember to pat it dry to reduce cooking times.
- I use a microplane grater to make my cheese go further.
- Why not make an extra portion for the following day!