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.
Preparation time: 10 minutes
Cooking time: 40 minutes
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.
Recipe credit: www.ukshallot.com
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