Creamy lentil and broccoli pasta 

Creamy lentil and broccoli sauce mixed with pasta. A quick dinner that’s suitable for the whole family. Freeze the extra 3 portions of sauce for handy future meals.

Age: 12 months and older
Prep: 20 mins
Cook: 20 mins
Portions: 4

Ingredients

• 1/3 medium onion, peeled (50g)
• 1 garlic clove, peeled
• 1 ½ spears broccoli (57g)
• 2 tsp vegetable oil
• 200g canned chopped tomatoes
• ¼ tsp dried mixed herbs
• 300ml water
• 3 1/2 tbsp dried red lentils (53g)
• ½ tbsp full-fat cream cheese (1 portion)
• 40g white pasta (1 portion)
• 2 pieces baby corn (1 portion 48g)

Method

1. Chop the garlic, onion, and broccoli florets.
2. Heat the oil in a saucepan, add the onion and garlic and soften for 3 or 4 minutes.
3. Add the broccoli, tomatoes, mixed herbs, water and lentils and cook uncovered for 10 to 12 minutes. Add a little more water during cooking if needed.
4. Meanwhile place the pasta in a small pan with cold water, bring to boil and cook for 10 to 12 minutes until pasta is soft.
5. While the lentils and pasta are cooking, bring a small saucepan of water to the boil, add the baby corn and cook for approx. 5 to 6 minutes until soft. Steam or microwave if preferred).
6. Once cooked remove ¼ of the broccoli and tomato sauce and stir in the cream cheese.
7. Mix the cooked pasta with half of the broccoli and lentil sauce. Place in a bowl and serve with the cooked baby corn on the side.