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Creamy pasta with red lentils, cheddar and mozzarella
Dinner

Creamy pasta with red lentils, cheddar and mozzarella

A creamy pasta in the style of mac and cheese, but with red lentils in the sauce. Cheese and paprika add depth. The lentils make it more filling and hold back the pure cheese sensation.

ModernEverydayComfort foodAutumnWinterDinner
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45 min total
4 servings
Easy

Ingredients

servings
Units
  • 14.1 oz pasta
  • about 0.6 cup red lentils
  • 2 stk onions
  • 3 fed garlic
  • 3.5 oz butter
  • 3 tbsp all-purpose flour
  • 2⅛ cup milk
  • 4.2 oz cheddar
  • 7.1 oz mozzarella
  • ½ tbsp Dijon mustard
  • 1 tbsp paprika
  • 1 stk vegetable stock cube
  • 1 tsp freshly ground black pepper
  • 1 tsp salt

Instructions

  1. 1

    Cook the lentils

    1. Cook the red lentils in water for 10–15 minutes, until completely soft.
    2. Drain off any excess water.
    15 min
    Boiling
    PotSieve
  2. 2

    Cook the onions and garlic

    1. Melt the butter in a large pot.
    2. Finely chop the onions and cook them over medium heat until soft and lightly golden.
    3. Finely chop the garlic, add it and cook for another 30–60 seconds.
    10 min
    Medium heat
    PotKnifeCutting BoardSpoon
  3. 3

    Make the creamy sauce

    1. Add the paprika and let it cook briefly in the butter.
    2. Stir in the flour and cook for about 1 minute.
    3. Add the milk a little at a time while stirring, until the sauce is smooth.
    4. Stir in the Dijon mustard, crumbled stock cube and pepper.
    5. Let the sauce simmer gently until it thickens.
    12 min
    Medium heat
    PotSpoonWhisk
  4. 4

    Cook the pasta

    1. Start cooking the pasta in salted water while the sauce simmers.
    2. Cook until al dente.
    3. Reserve 1–2 dl of pasta water before draining.
    12 min
    Boiling
    PotSieve
  5. 5

    Lentils and cheese

    1. Stir the soft lentils into the sauce. Let them break down a little and become part of the sauce.
    2. Reduce to low heat.
    3. Stir in the cheddar first, then the mozzarella.
    4. Avoid a hard boil once the cheese is in.
    5 min
    Low heat
    PotSpoon
  6. 6

    Fold in the pasta

    1. Fold the pasta into the sauce.
    2. Adjust the consistency with pasta water or a little extra milk if it is too thick.
    3. Season with salt and pepper.
    3 min
    Low heat
    PotSpoon

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Details

Nutrition

Calories

720kcal

Protein

30g

Fat

32g

Carbs

75g

Serving Size

420g

Dietary

Allergens

GlutenMilk

Serving

Suggestions

  • • Serve while it is warm and creamy.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Crusty bread or garlic bread.

Dessert Pairings

  • • An apple afterward is fine.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Let it cool and refrigerate in a closed container.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions once cold. The texture will be a little softer after thawing.

Reheating

  • • Pot: Reheat over low heat while stirring. Add a spoonful of milk if the sauce is thick. (Low heat)

Tips

Preparation

  • • Grate the cheese before you start. It will melt evenly.

Cooking

  • • If the sauce turns lumpy, whisk well and add the milk more slowly.
  • • Use low heat once the cheese is in. This keeps the sauce soft.
  • • Cook the pasta while the sauce simmers so it does not sit waiting.

Serving

  • • The sauce thickens as it sits. A little pasta water or milk loosens it again.

Variations

Flavor

  • Add a small splash of lemon juice at the end if the sauce needs a little brightness.
  • Add a little chili if you want some heat.

Health

  • Use whole wheat pasta if you want a little more substance.

Method

  • The pasta shape is up to you. Penne, macaroni or fusilli all work.

Toppings

  • Serve with crusty bread or garlic bread on the side.

Author

C

Camilla

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Comments

Author

C

Camilla