Name: Red lentil pasta with creamy tomato & pepper sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 150g red lentil fusilli; 2 handfuls of rocket; 60g unsalted, unroasted cashews; 1 large garlic clove roughly chopped; 1 large roasted red pepper (in red wine vinegar) from a jar, drained, any seeds removed; 4 sundried tomatoes; 8 large basil roughly chopped

A bowl of red lentil pasta with creamy tomato & pepper sauce

150g red lentil fusilli
2 handfuls of rocket

For the sauce

60g unsalted, unroasted cashews
1 large garlic clove
roughly chopped
1 large roasted red pepper
(in red wine vinegar) from a jar, drained, any seeds removed
4 sundried tomatoes
8 large basil
roughly chopped

Method

step 1
First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
step 2
Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
step 3
Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.