Hidden Veggie Cheesy Pasta Bake with Carrot & Squash
Cheese Sauce with Hidden Carrot, Squash & Lentils
Hidden Veggie Cheesy Pasta Bake with Carrot & Squash
A creamy, cheesy pasta bake with carrot, squash and lentils blended into the sauce – a practical way to add vegetables and fibre to a fussy eaters meal.
Nutrition per serving
Nutritionist’s Note
I recommend this bake for busy families because the combination of fusilli, red split lentils and semi‑skimmed milk delivers a solid 26 g of protein per portion, supporting growth and muscle repair in children, while the 7 g of fibre from carrots, butternut squash and lentils helps maintain regular digestion. The carrots and squash are rich in beta‑carotene, which the body converts to vitamin A for eye health, and the mature cheddar adds calcium and vitamin D for strong bones without pushing the fat content too high (just 17 g). It’s an ideal option for a hearty school lunch or a post‑sport snack when you need a balanced mix of carbs, protein and micronutrients in a kid‑friendly, cheesy format.
Ingredients
- 280g fusilli pasta (dried)
- 200g carrot, peeled and chopped
- 150g butternut squash, peeled and chopped
- 100g red split lentils (dried)
- 600ml vegetable stock
- 400ml semi-skimmed milk
- 100g mature cheddar, grated
- 2 tbsp plain flour
- 1 tbsp olive oil (or butter)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Method
- Preheat the oven to 200°C (180°C fan). Cook the pasta in salted boiling water for 2 minutes less than the packet instructions, then drain and set aside.
- Meanwhile, place the carrot, butternut squash and red split lentils in a saucepan with the vegetable stock. Bring to the boil, then simmer for 15 minutes until completely soft.
- Drain any excess liquid, reserving a splash, then blend the vegetables and lentils until completely smooth, loosening with reserved liquid if needed.
- In a separate pan, melt the oil or butter over low heat, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer 3-4 minutes until thickened.
- Stir the blended vegetable mixture into the sauce, then add three-quarters of the cheddar. Stir until melted; season with salt, pepper and nutmeg if using.
- Combine the sauce with the drained pasta, transfer to a baking dish, and scatter over the remaining cheese.
- Bake for 15-18 minutes until golden and bubbling. Cool slightly before serving.
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Storage
Cool leftovers completely within two hours and store in an airtight container in the fridge for up to 3 days, or freeze individual portions for up to 2 months. To reheat chilled portions, add a splash of milk to loosen the sauce and microwave on high until piping hot throughout, or bake covered with foil at 180°C (160°C fan) for 15-20 minutes. Thaw frozen portions overnight in the fridge before reheating.
Tips
- Blend the cooked lentils, carrot and squash while still hot using a high-powered stick blender to achieve a completely silky texture – this ensures the iron- and protein-rich red lentils integrate seamlessly into the sauce without leaving any grainy residue.
- Using mature or extra-mature cheddar is a smart flavour hack: its intense profile allows you to keep the salt content lower while maintaining a rich taste, and swapping in a handful of red Leicester gives a deeper, classic orange cheesy appearance.
- Be strict about undercooking the fusilli by 2-3 minutes during the initial boil; the pasta will continue to absorb liquid from the vegetable puree and milk sauce while baking, ensuring a firm bite rather than a soggy dish.
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