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

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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