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  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 stalk celery, finely chopped
  • 1 teaspoon oil
  • 1 carrot, grated
  • 400g can chopped tomatoes
  • 1 cup vegetable (or other) stock
  • 1/2 tablespoon Worcestershire sauce
  • 2 heaped tablespoons tomato paste
  • 1 1/2 tablespoons pesto
  • 2 heaped tablespoons red lentils
  • 1/2 teaspoon sugar
  • salt and pepper
  • 2 cups dry macaroni or penne pasta
    For the sauce
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 2 cups low-fat milk
  • 50g grated cheese


  1. Bring a pan of water to the boil and cook the pasta.
  2. Heat the oil in a frypan and sauté the onion, garlic and celery. When the vegetables soften, add the carrot and cook until soft.
  3. Mix in the tomatoes, stock, tomato paste, sugar, Worcestershire sauce, pesto and lentils and simmer gently for 20 minutes, and sauce is thickened. Season with salt and pepper.
  4. While the vegetable sauce is cooking, preheat the oven to 200°C and make white sauce.
  5. Heat the oil in a saucepan and whisk in flour. Gradually whisk in the milk, whisking well to make a lump-free sauce. Stir sauce over a gentle heat until it thickens. Season with salt and pepper.
  6. To assemble , place the well-drained, cooked pasta into the bottom of a hcasserole or serving dish. Spoon over the vegetable sauce and then spoon the white sauce on top.
  7. Sprinkle with grated cheese and bake for 20 minutes, or until piping hot and golden on top.