Red Lentil Pasta With Creamy Sun Dried Tomato Sauce Recipes

RED LENTIL PASTA WITH CREAMY SUN DRIED TOMATO SAUCE

Red Lentil Pasta With Creamy Sun Dried Tomato Sauce image

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

Ingredients

1 package (12oz) of red lentil pasta (I get mine from Trader Joe's.)
6 cups water
pinch of himalayan salt
1 cup cashews (131g)
1 cup of water (239g)
1 red bell pepper, chopped (145g)
6 sun-dried tomatoes (35g) - Soaked*
2 garlic cloves
2 tablespoons lemon juice, or one whole lemon (22g)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground dried basil
1/2 teaspoon salt (NOTE - sometimes the sun-dried tomato tends to be salty enough, so it's best to first taste the sauce and if you want it saltier then add the salt.)
1 avocado, cubed
1/2 red onion chopped

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.

HEARTY RED LENTIL PASTA SAUCE

Hearty Red Lentil Pasta Sauce image

With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seeded and diced)
2 medium carrots (peeled and diced (about 1 cup))
6 cloves garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
1 6-ounce can tomato paste
2 cups low-sodium vegetable broth
1/2 cup red wine (optional)
1 cup red lentils
1 tablespoon honey (or sub vegan-friendly granulated sugar if vegan)
1/2 cup minced fresh parsley

Steps:

Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

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