• 150g red lentil fusilli
  • 2 handfuls of rocket

For the sauce


  • 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 4.2 out of 5.6 ratings