Baked Lentil & Feta Tofu Pasta


Serves 4

1 ½ cups your choice of pasta

½ cup green lentils, dry

660 ml canned tomatoes

½ of package feta tofu

1 cup broccoli, diced

½ cup mushrooms, diced

2 stalks celery, diced

⅓ cup red onion, diced

1 carrot, diced

Handful of kale

2 tbsp pesto (we used the recipe from the Can I Eat At River’s? Cookbook)

Sea salt & pepper TT

Preheat oven to 375℉.

Bring a medium pot of water to a boil and cook green lentils for 15 minutes, so they are slightly under cooked. Strain and set aside.

Bring a medium pot of salted water to a boil. Cook pasta as per directions on package.

About 3-4 minutes before the pasta is done cooking. Place all of your veg except for kale in the pot with the pasta to blanch.

Once done strain your pasta and veg and place back in the pot. Add tomatoes, kale, green lentil, pesto and season. Mix everything together then place in a 9x13 baking dish. Cover the top with feta tofu.

Bake for 25-30 minutes and serve.