Best Lentil Tomato Pasta Sauce Recipes

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

Red lentil pasta with creamy tomato & pepper sauce image

Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture

Provided by Sara Buenfeld

Categories Dinner

Time 18m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 538 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium

THICK CHEESY, TOMATO, LENTIL PASTA SAUCE

Thick Cheesy, Tomato, Lentil Pasta Sauce image

Make and share this Thick Cheesy, Tomato, Lentil Pasta Sauce recipe from Food.com.

Provided by valgal123

Categories < 60 Mins

Time 32m

Yield 3 cups, 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dried red lentils
1/2 medium onion
1 1/2 cups water
1/2 cup shredded cheese (i used cheddar and monteray)
1/4 cup shredded parmesan cheese
2 teaspoons seasoning (i used celery salt, parsley, onion pw)
salt and pepper
3/4-1 cup tomato sauce (or favorite pasta sauce)
1 garlic clove

Steps:

Cook the lentils in the water until tender. I do a taste test for the lentils to see if they are done. Drain the lentils if they are a little watery. Saute the onion with garlic in oil over medium hear until onion is tender.
Add the seasoning, lentils, tomato sauce and cheese. Stir until cheese is melty and everything is well combined. Pour over or spoon over (depending how thick it is) pasta.

Nutrition Facts : Calories 176.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 14.5, Sodium 477.5, Carbohydrate 19.9, Fiber 8.3, Sugar 3.1, Protein 12.2

LENTIL-TOMATO PASTA SAUCE

LENTIL-TOMATO PASTA SAUCE image

Categories Pasta Vegetarian

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 T olive oil
1 large onion, finely chopped
1/2 cup finely chopped carrots
6 cloves garlic, minced
1 1/2 cups red lentils, rinsed
1/2 t dried thyme
1 can (28oz) stewed tomatoes
2/3 cup plain yogurt
grated Parmesan cheese

Steps:

1. sauté onion, carrots, garlic until softened, about 5 minutes. 2. add lentils and thyme; cook, stirring, until coated, about 2 minutes 3. Add tomotoes and 4 cups water and bring to a boil. Reduce heat and simmer, covered, until lentils are tender and starting to break down, about 45 minutes. 4. Season generously with salt and pepper. Remove from heat and add yogurt. 5. Use for 1 1/2 pounds pasta