Red Lentil Pasta with Creamy Roasted Pepper Tomato Sauce

Name: Red Lentil Pasta with Creamy Roasted Pepper Tomato Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 150 g red lentil fusilli; 1 roasted red pepper; 4 sun-dried tomatoes; 2 cups arugula; 60 g cashews; 1 clove garlic; 8 leaves basil leaves

This red lentil pasta is tossed in a silky sauce made with cashews, roasted red pepper, and sun-dried tomatoes for a quick, satisfying meal. It is rich and creamy without any dairy, and the fresh basil and peppery greens keep it bright and balanced.

Servings2 Portions

Prep Time10 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

red lentil fusilli
150 g
roasted red pepper
1
sun-dried tomatoes
4
arugula
2 cups
cashews
60 g
garlic
1 clove
basil leaves
8 leaves

Step-by-Step Instructions

Place the cashews and chopped garlic in a heatproof bowl. Pour over 125 ml boiling water and let soak for 5 minutes to soften. Meanwhile, bring a large pan of salted water to a boil and cook the red lentil fusilli according to the package directions, about 8 minutes, until tender but still slightly firm.

Add the roasted red pepper and sun-dried tomatoes to the soaked cashews and garlic. Blend with an immersion blender or in a food processor until completely smooth and creamy. Stir in the chopped basil and season with black pepper to taste.

Drain the pasta well, then return it to the pan or transfer it to a large bowl. Add the sauce and toss until the pasta is evenly coated. Divide between two bowls and top with the arugula just before serving.

Chef's Tips

If the sauce is too thick, thin it with a splash of hot pasta water before tossing with the pasta. Baby spinach can replace the arugula, and leftovers can be refrigerated in an airtight container for up to 2 days.