Red Lentil Sauce and Pasta
- 30 min
- 425 kcal
A rich sauce with gluten-free bean pasta. So heavenly, and so easy to make.
Ingredients
4 servings
- 1 canned pre-boiled white beans 15 oz / 380 g
- 2 red peppers
- 3 tbsp olive oil
- 1 garlic clove
- 3 tbsp nutritional yeast
- 1/4 teaspoon black pepper
- 1 tsp salt
- 7 oz / 200 g bean pasta
- 1/4 cup /1 dl / 100 ml chopped parsley
Instructions
- Set the oven to 475 °F / 250 °C.
- Cut the stem off the red peppers with a paring knife and cut in half, scoop out all the seeds and membranes.
- Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.
- Grill them in the oven until they blacken completely. Place them in a plastic bag and allow to cool. Pull off the skin.
- Pour off the water and rinse the beans. Blend all the ingredients together in a food processor into a smooth paste, add salt, and black pepper.
- Cook the pasta as instructed on the package.
- Serve the pasta with the sauce and parsley.
