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A bowl of red lentil pasta with creamy tomato & pepper sauce

Red lentil pasta with creamy tomato & pepper sauce

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving


  • 150g red lentil fusilli
  • 2 handfuls of rocket

For the sauce

  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

Recipe from Good Food magazine, September 2021

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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