Twisted Pasta

Ingredients:

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 celery sticks, ends trimmed, finely chopped
• 2 carrots, coarsely grated
• 2 garlic cloves, crushed
• 2 tbsp reduced-salt tomato paste
• 400 g tin brown lentils, drained and rinsed
• 400 g tin chopped tomatoes
• 500 mL (2 cups) reduced-salt vegetable stock
• 500 g pasta spirals, uncooked
• 100 g reduced-fat tasty cheese, grated

Method:

1. Heat oil in a large saucepan over medium heat. Add onion, celery, carrot and garlic, cook stirring for 4 minutes or until vegetables soften. Add tomato paste and cook for a further minute.
2. Stir in lentils, tomatoes and stock and increase heat to medium-high to bring to the boil. Once boiling, reduce heat and simmer partially covered for 20 minutes or until sauce thickens.
3. Boil a large pot of water, add pasta and cook following packet directions or until al dente.
4. Drain pasta and return to the pot. Add sauce to pasta and stir until combined.
5. Place pasta into an oven tray, sprinkle with cheese and bake at 180°C until the cheese melts.