Method

1. 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.
2. 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.
3. Drain any excess liquid, reserving a splash, then blend the vegetables and lentils until completely smooth, loosening with reserved liquid if needed.
4. 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.
5. 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.
6. Combine the sauce with the drained pasta, transfer to a baking dish, and scatter over the remaining cheese.
7. Bake for 15-18 minutes until golden and bubbling. Cool slightly before serving.