Squash & lentil bolognese pasta
653cal, 25p, 97c, 13f (per meal)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
3 cup(s) (711mL)
1 tsp (4g)
1 1/2 tbsp (23mL)
5 oz (143g)
1 oz (28g)
1 tbsp (16g)
1/2 cup (96g)
6 oz (170g)
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
2
Meanwhile, heat the oil in a skillet over medium heat. Add the onion, garlic, and butternut squash. Cook, stirring occasionally, until softened, 5-7 minutes.
3
Add the lentils, tomato paste, Italian seasoning, and a pinch of salt. Cook for 1-2 minutes, until fragrant.
4
Add the water and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils and squash are tender, 30-35 minutes.
5
Stir in the sun-dried tomatoes until combined. Season to taste with salt and pepper.
6
Top the pasta with the lentil bolognese and serve.