- 2-3 leeks
- 1 medium butternut
- coconut oil
- 2 tsp dried rosemary
- 1 cup of veggie stock
- ½ cup Coconut cream
- ½ cup almond milk
- 1 tbls Whole grain mustard
- Herbs: parsley, thyme – which ever you have readily available.
- Tomatoes to top (optional)
- Cheese to top (optional)
Chop the leeks
Grate the butternut
Heat coconut oil in a pan and add the leeks till golden and then add the butternut
Add rosemary cook for 2 minutes and add stock.
Leave to simmer until the butternut is cooked.
Put Happy Earth People Red Lentil Pasta to cook
Add coconut cream & almond milk to the butternut sauce (you could even use organic full cream milk here)
Blend until smooth and creamy
Stir in the mustard and herbs
Pour over cooked pasta and coat evenly
Top with sliced tomatoes and cheese if using
Bake until golden brown
Serve and watch kids it lentils no problemo!