Macaroni Peas with Spinach and Lentils2013-10-17
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Macaroni Peas with Spinach & Lentils
A little twist on macaroni cheese our Macaroni Peas with Spinach and Lentils is inspired by all things green. We love finding ways to make old classics healthier and more nutritious and this recipe certainly does that. If your child is a lover of the old classic, find ways to wean them from that to this. Use any leftovers to make delicious little macaroni peas muffins.
Nutrition Note: Peas and spinach are full of green goodness providing fibre, folate, health promoting phytochemicals and antioxidants. The lentils add a boost of fibre and protein to this satisfying vegetarian meal.
This recipe was featured in our Autumn/Back To School issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:
Join us on Facebook for other foodie bits and pieces. Cook the frozen peas in a small saucepan of boiling water for 2-3 minutes or until tender. While the peas are cooking, heat the olive oil in a small frying pan over medium heat and gently fry the garlic for 1-2 minutes, being careful not to colour the garlic. - Drain the peas, reserving 1 cup of the cooking liquid. Fill the saucepan with water, return to the heat and bring to the boil. Add the pasta and cook according to packet instructions. - While the pasta is cooking process 1 cup of the cooked peas, the olive oil, garlic, baby spinach, parmesan cheese and 1/4 cup of the pea cooking liquid in a blender or food processor until smooth. Add more of the pea cooking water if required. Stir through the remaining peas and brown lentils. - When the pasta is cooked, drain and stir through the pea puree. Season with pepper (optional) and serve with a little grated parmesan cheese. - Note: if cooking in advance you may need to add 1-2 Tbsp of water to loosen the sauce when reheating. -
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