This Roasted Red Pepper Lentil Pasta is made with 10 pantry ingredients, in 30 minutes and is protein packed! It's sure to become a new favourite weeknight dinner meal that is so delicious!
16ouncejar of roasted red peppersor 2-3 large roasted red peppers
3tablespoonsvegan parmesan cheese
¼ to ½ cuppasta water
Optional add ins:
½teaspoondried basil seasoning or a few basil leaves
Instructions
In a well-salted pot of boiling water, cook the Pasta Lensi Red Lentil Fusilli according to the directions on the box. Remove from heat, drain and set aside.
While the water is heating up and the pasta is cooking, heat the oil in a pan over medium-high heat. Add in the garlic and the onion and sauté for about 5 minutes, until the onions are translucent and softened. Sprinkle over the sea salt and black pepper, and stir to combine again.
Let cool slightly, and add them into your blender alongside the non-dairy creamer, roasted red peppers, basil seasoning/basil, sea salt and pepper and vegan parmesan cheese. Blend until completely combined and smooth, about 2 minutes.
Pour the sauce back into your saucepan and heat through over medium low heat until slightly bubbling, about 3 minutes.
Add your pasta with a slotted spoon immediately into the roasted red pepper sauce along with the pasta water. Stir completely to coat the pasta in the sauce and until the pasta water is fully mixed into the sauce too. Taste and add more salt if needed.
Top with extra vegan parmesan cheese and red pepper flakes/chili oil and basil and enjoy!