Red lentil pasta with creamy tomato & pepper sauce

cashew nuts healthy dishes pasta red lentil pasta red peppers vegan dishes

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Source

Ingredients

150g red lentil fusilli

2 handfuls of rocket

60g unsalted, unroasted cashews

1 large garlic clove, roughly chopped

1 large roasted red pepper (in red wine vinegar) from a jar, drained, any seeds removed

4 sundried tomatoes

8 large basil, roughly chopped

Method

First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.

Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.

Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.