Red lentil pasta with creamy tomato & pepper sauce
- Preparation and cooking time
- Serves 2
- 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.