• 200g lentils Lentils, green, boiled
• 130g pasta Pasta, wholewheat, boiled
• 80g mushrooms Mushrooms
• 80g courgette Courgette
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the mushrooms and courgette, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wholewheat pasta first, then the veg and green lentil, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.