Recipe: Roasted Shallots and Pumpkin with a Pesto Sauce

 A very easy vegetarian meal made in one roasting tin; everything can be prepared beforehand and simply popped into the oven when you get home. This makes a perfect midweek supper.

Serves: 4

Preparation time: 10 minutes

Cooking time: 40 minutes


You’ll need:

 16 shallots, peeled

1 small pumpkin, peeled and cut into chunky cubes

1 tbsp olive oil

1 tub 145g ready made fresh pesto

1 x 250g packet ready to eat puy lentils


What to do:

Pre heat oven 200c/180c fan/Gas 6.

Place the prepared shallots and pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto.

Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.



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