Vegan pasta and lentil casserole

    1 hour 5 min

    This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result! Butternut squash plays the star role in this easy one-pot vegan casserole alongside pasta, lentils, aubergine and mushrooms.

    1 person made this

    Serves: 8 

    • 2 tablespoons extra-virgin olive oil
    • 1 onion, diced
    • 1 head garlic, sliced
    • 225g sliced mushrooms
    • 1 aubergine, halved and sliced
    • 700g diced butternut squash
    • 2 (400g) tins chopped tomatoes
    • 200g red lentils
    • 450g small pasta shells
    • 1.5L vegetable stock
    • 4 tablespoons rice vinegar
    • 4 tablespoons soy sauce
    • 1 tablespoon tomato puree
    • 125g nutritional yeast
    • 20g basil leaves, cut into thin strips
    • 1/2 teaspoon hot paprika (optional)
    • 1 pinch freshly ground black pepper to taste

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Combine oil, onion and garlic in a casserole pot over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, aubergine and butternut squash sequentially, stirring well after each addition.
    2. Stir tomatoes into the casserole pot. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the casserole pot.
    3. Mix rice vinegar, soy sauce and tomato puree together in a small bowl. Pour into the casserole pot; stir to combine. Stir in nutritional yeast. Add basil, paprika and black pepper; stir once more.

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