Roasted Red Pepper Lentil Pasta
Ingredients
The pasta
-
1
box
Pasta Lensi Red Lentil Fusilli
-
¼ to ½
cup
pasta water
The sauce
-
1
tablespoon
oil
-
4
cloves
garlic, minced or roasted
-
1
medium
onion
-
¼
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
cup
non-dairy creamer
-
16
ounce jar
roasted red peppers
-
3
tablespoons
vegan parmesan cheese
-
½
teaspoon
dried basil seasoning (optional)
Instructions
- Cook the pasta according to the package directions in well-salted boiling water, then drain and set aside.
- In a pan over medium-high heat, heat the oil and sauté the garlic and onion for about 5 minutes until softened.
- Let the mixture cool slightly, then blend it with the non-dairy creamer, roasted red peppers, basil seasoning, sea salt, black pepper, and vegan parmesan until smooth.
- Pour the sauce back into the saucepan and heat through over medium-low heat until slightly bubbling.
- Add the pasta and pasta water to the sauce, stirring to coat the pasta evenly.
- Taste and adjust seasoning if necessary, then serve topped with extra vegan parmesan and optional red pepper flakes or basil.
Nutrition Facts (estimated)
Servings
5
Calories
334
Total fat
10g
Total carbohydrates
47g
Total protein
17g
Sodium
1446mg
Cholesterol
0mg
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