Red Lentil Sauce and Pasta

  • 30 min
  • 425 kcal

A rich sauce with gluten-free bean pasta. So heavenly, and so easy to make.


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


  1. Set the oven to 475 °F / 250 °C.
  2. Cut the stem off the red peppers with a paring knife and cut in half, scoop out all the seeds and membranes.
  3. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.
  4. Grill them in the oven until they blacken completely. Place them in a plastic bag and allow to cool. Pull off the skin.
  5. 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.
  6. Cook the pasta as instructed on the package.
  7. Serve the pasta with the sauce and parsley.


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