Red Lentil Pasta with Creamy Tomato & Pepper Sauce
Serves
2
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
large pinch of salt
5.3 oz (150 g) red lentil pasta
1 oz (30 g) rocket
For the sauce:
2 oz (60 g) cashews
1 clove garlic, roughly chopped
4.2 fl oz (125 ml) boiling water
1 large roasted red pepper from a jar, drained
4 sun-dried tomatoes
8 large basil leaves, roughly chopped
black pepper, to taste
2 oz (60 g) cashews
1 clove garlic, roughly chopped
4.2 fl oz (125 ml) boiling water
1 large roasted red pepper from a jar, drained
4 sun-dried tomatoes
8 large basil leaves, roughly chopped
black pepper, to taste
Nutrition
(Per Serving)
Calories
423
Fats
15 g
Protein
19 g
Carbs
53 g
Instructions
- Place the cashews and chopped garlic in a bowl. Pour over the boiling water and set aside for five minutes to soften the cashews.
- Add the roasted red pepper and sun-dried tomatoes to the bowl with the cashews and garlic. Use a hand blender or transfer to a food processor to blend until smooth.
- Stir the chopped basil into the sauce and season with black pepper to taste.
- Bring a large pot of water to a rapid boil. Add a pinch of salt to the pot, then the fusilli. Stir once, then boil for eight minutes or according to the package instructions until the pasta is al dente.
- Drain the pasta and transfer it to a large bowl. Pour the prepared sauce over the pasta and mix well to combine.
- Divide the pasta between two bowls and top each with a handful of rocket.