Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture
Prep:10 mins
Serves 2
150g red lentil fusilli2 handfuls of rocket
STEP 1First, 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 2Meanwhile, 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 3Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.
