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Lentils.org

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Creamy Roasted Red Pepper, Lentil & Spinach Pasta

Prep Time: 20 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Roasted Red Pepper Sauce
  • 2 Tbsp (30 mL) olive oil
  • 2 cups (500 mL) yellow onion, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 4 cups (1 L) roasted red peppers, drained
  • 2 cups (500 mL) vegetable stock
  • 1 cup (250 mL) unsweetened oat cream
  • 2 Tbsp (30 mL) nutritional yeast
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) smoked paprika
  • 1 ½ tsp (7 mL) salt
  • ½ tsp (2 mL) pepper
  • Lentil & Spinach Pasta
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 4 cups (1 L) baby spinach
  • 10 cups (2.5 L) cooked penne or rigatoni pasta
  • ½ cup (125 mL) fresh basil, chopped
  • ½ tsp (2 mL) crushed red pepper flakes

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute.
  2. Add roasted red peppers, stock, oat cream, nutritional yeast, lemon juice, paprika, salt, and pepper. Bring to a simmer and cook for 5–7 minutes.
  3. Using an immersion blender, blend the pepper mixture until smooth and creamy.
  4. Add lentils and return the sauce to a gentle simmer. Cook for 3–4 minutes until the lentils are heated through.
  5. Add baby spinach and cook for 1–2 minutes until just wilted.
  6. Add cooked pasta and gently toss until evenly coated with sauce. Fold in fresh basil and crushed red pepper flakes. Adjust seasoning as needed.
  7. Transfer to a hotel pan and hold hot for service.
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