RED LENTIL PASTA WITH CREAMY SUN DRIED TOMATO SAUCE
Red lentil pasta with a creamy sun-dried tomato - red bell pepper - garlic sauce. Topped with chopped red onions, avocados, and a pinch of dried basil for extra yum!
Provided by Jen
Categories entree
Time 45m
Number Of Ingredients 15
Steps:
- red lentil pasta according to package instructions.
- Add all ingredients to a blender and combine until smooth.
- and return to the hot pot. Add 1/2 cup of vegan sundried tomato sauce and toppings into the pot and stir to combine. You can add more pasta sauce as needed to suit your taste. Serve and enjoy.
LEGUME BARILLA RED LENTIL PENNE PASTA WITH TOMATO CREAM SAUCE | BARILLA
Blistered tomatoes are sautéed with onions and a touch of cream for a flavorful sauce that perfectly coats Barilla's Red Lentil Penne pasta. This vodka sauce recipe is a great quick and easy weeknight meal.
Provided by Barilla
Categories Legume
Yield 4
Number Of Ingredients 9
Steps:
- Pre-heat oven on to 400° F. Season tomatoes with 1-tablespoon olive oil, salt and pepper; roast in the oven until blistered and slightly charred, set aside.
- Bring a pot of water to a boil; cook pasta according to package directions. Meanwhile, in a skillet sauté onion with remaining olive oil for three minutes, add roasted tomatoes and cream, simmer for 5 minutes, smashing part of the tomatoes with the back of a spoon. Season with salt and pepper.
- Drain pasta, toss with creamy tomato sauce, turn heat off and finish with cheese and basil before serving.
RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE
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
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
PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE
This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
- Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, cook pasta according to package directions.
- Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
- TIPS: Sprinkle with Parmesan cheese.
- For another idea, try using other pastas such as gnocchi, tortellini or ravioli.
Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9
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