Sometimes I like to cook something that feels like it’s cheating a little when it comes to time. The kind of food that looks impressive, but comes together really fast. This is one of those recipes: a few no-frills ingredients, a blender that does all the work, and in the end a sauce so good it feels like you had it all planned out. In reality, you didn’t plan a thing — you were just hungry and wanted something that would treat you right.
15 minutes
Beginner
2 servings
Ingredients
- 160 g red lentil pasta
- 2–3 roasted red peppers
- 6–7 sun-dried tomatoes
- 2 tbsp hemp seeds
- 1 tbsp nutritional yeast
- 1 tablespoon olive oil
- 1 garlic clove
- Salt, pepper, and oregano to taste
- Parsley or basil, for serving
Cooking instructions. Step by step
- Cook the red lentil pasta in salted water. According to the package, mine was supposed to cook for 7–8 minutes, but I like to let it go a bit longer. Compared to wheat pasta, lentil pasta is easier to digest when cooked this way — and don’t worry, it still stays al dente.
- Add the roasted red peppers, sun-dried tomatoes, garlic, nutritional yeast, hemp seeds, and olive oil to a blender. Season with salt, pepper, and oregano.
- Blend until you get a thick, smooth sauce.
- Gradually thin the sauce with some of the hot pasta cooking water until it reaches your desired consistency.
- Toss the sauce with the cooked pasta.
- Serve with fresh basil on top (I didn’t have any, so I used parsley instead).
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