Red Lentil Pasta Bake With Butter Beans, Tenderstem Broccoli & Cheesy Miso Bechamel

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C / 180°C fan and boil your kettle. Take out a saucepan, an oven dish, and a small baking tray.

STEP 2

Place the saucepan over medium heat and fill it with the boiling water from the kettle. Season generously with salt. Once boiling, add the red lentil pasta and cook for 8–9 minutes until al dente. Drain and set aside.

*Do not overcook, as the pasta will continue cooking in the oven.

STEP 3

In the oven dish, combine the tomato & red pepper sauce, the tin of butter beans (including the brine), and the cooked red lentil pasta. Mix well. Stir through half of the miso bechamel, then pour the remaining half over the top.

Place on the middle shelf of the oven and bake for 20–25 minutes, until the sauce is bubbling and golden on top.

STEP 4

Cut the tenderstem broccoli into bite-sized pieces and toss with a drizzle of oil, salt, and pepper. Spread on a baking tray and bake on the bottom shelf of the oven for 15 minutes.

Alternatively, boil the broccoli in lightly salted water for 5–6 minutes until al dente, using the same saucepan you used for the pasta.

STEP 5

To serve, divide the pasta bake between bowls and finish with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. Enjoy!