Use Organic when possible

1st – Cook the Pasta

• 250 grams Organic wholemeal Spiral Pasta
• 1 teaspoon Himalayan Rock Salt

Add the dry pasta and salt to a pot of water. Cook the pasta for approx. 15-20 minutes, drain well. Set aside until needed

2nd – Make the Lentil Mixture:    Step 4 also can be made in a separate frypan

• 2 x 425g tins of Organic Lentil – drained or use 1 cup cooked lentils

• 1/4 Cup of Organic Wholemeal Plain Flour or Rice flour
• 1.5 teaspoons Himalayan Rock Salt or to taste
• 2 Organic Eggs
• 3 teaspoons of dried Oregano or fresh
• 2 teaspoons of dried Paprika
• 1 teaspoon Thyme
• 2.5 Cups diced Mushrooms
• 2.5 Cups diced Onions
• 1.5 Cups diced Tomatoes
• Extra Virgin Olive Oil

1. Drain the lentils from the tins. Place the lentils and the raw eggs into a big bowl, mash them together until like a creamy paste. Some lumps of lentils normal.  Set aside
2. Stir fry the onions until soft & browned, then add mushrooms/tomatoes. Cook until the tomatoes are soft, the mushrooms browned

3.  Only add half of the onion mixture to the lentil mixture in a bowl, then stir it in. The other half of the onion mixture set aside until needed

4  Add to the lentil mixture in the bowl,  flour, oregano, paprika and salt, mixing it altogether with a fork

5.  Grease the entire square casserole dish with extra virgin olive oil –

• Pour all the lentil mixture from the mixing bowl, into a square casserole baking dish. The one we used is measured 25 cm x 25 cm x 7cm. Set aside until next stage. Pre-heat the oven to 180 c

3rd – Add this next over lentils in the dish

1. Sprinkle the other half of the onion mixture over the top of the lentils mixture in the casserole dish
2. Put all the drained cooked pasta over it in the casserole dish

4th – Sauce ingredients – Cook this to go on the top of pasta 

• 3.5 cups of Tomato diced or 1 tin tomatoes – we use organic tinned tomatoes
• 4 cups of Cauliflower diced small or 3 cups grated zucchini
• 2 cloves diced Garlic
• 1 cup of Onions
• 1 teaspoon Himalayan Rock Salt
• 1/2 teaspoon dried Basil & 1 tsp Oregano
• 1/4 cup of extra virgin Olive Oil to blend, add another tablespoon if necessary – depends on thickness

1. Gently stir fry the onions and cauliflower or zucchini for approx. 10 minutes then add the tomato/garlic. Stir fry for a further 10 minutes with adding seasoning

2. Place it all in a container to blend. Add the oil and blend altogether with a blender or a hand/stick blender until it is a smooth paste – may have a few small lumps

3. Then pour over the completed pasta dish –

• When all this recipe is completed in the dish, place it in the oven and bake it at 180 degrees for approx. 50 minutes. Serves 4

 

Joanne’s Tip – Enjoy this Pasta Pie with a fresh green salad, add sunflower kernels, and warm wholemeal rolls spread with fresh garlic and olive oil

Use Organic when possible

Microwaves are not used for my awareness as they deplete food nutrition, for healthcare it is vital we receive all the beneficial nutrients.