Creamy Roasted Red Pepper Lentil Pasta
Red lentil pasta is tossed in a roasted red pepper and cashew cream sauce seasoned with garlic, fresh basil, and smoked paprika. The sauce comes together by blending charred peppers with soaked cashews until completely smooth, giving it a rich, coating consistency. Naturally gluten-free, this weeknight dinner is ready in about 40 minutes.
Equipment
- High-speed blender
- Large pot
- Skillet
- Colander
- Chef's knife
Ingredients
- 12 oz red lentil pasta choose fusilli or penne for better sauce adhesion
- 1 tbsp extra-virgin olive oil cold-pressed preferred
- 3 cloves garlic minced
- 1 cup roasted red peppers drained if using jarred, or home-roasted for depth
- ½ cup raw cashews soaked in hot water for at least 15 minutes or overnight
- ¾ cup unsweetened almond milk or other neutral plant milk
- 1 tbsp nutritional yeast adds umami and cheesiness
- ½ tsp smoked paprika adds depth and smokiness
- ½ tsp sea salt to taste
- ¼ tsp fresh ground black pepper
- ¼ cup fresh basil chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add red lentil pasta and cook according to package instructions, usually about 7–9 minutes. Stir occasionally to prevent sticking. Drain and set aside.
- While the pasta cooks, make the sauce. In a skillet, heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes, until fragrant but not browned.
- Add sautéed garlic, roasted red peppers, soaked cashews, almond milk, nutritional yeast, smoked paprika, salt, and pepper to a high-speed blender. Blend until silky smooth, about 60–90 seconds. Taste and adjust seasoning.
- Return the drained pasta to the pot over low heat. Pour the sauce over the pasta and stir gently to coat. Warm for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and clings to pasta.
- Serve immediately, garnished with fresh chopped basil and a sprinkle of extra nutritional yeast or crushed red pepper if desired.
Notes
- To soak cashews quickly, cover them with hot water and let sit for 15 minutes before draining.
- For extra veggies, stir in sautéed spinach, zucchini, or mushrooms before adding the sauce.
- Jarred roasted red peppers are a time-saver, but homemade brings smokier depth.
Nutrition
Calories: 438kcalCarbohydrates: 70gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 880mgPotassium: 216mgFiber: 3gSugar: 1gVitamin A: 385IUVitamin C: 17mgCalcium: 85mgIron: 3mg
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