# Components:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
→ Sauce Base
02 - 2 large red bell peppers, roasted, peeled, and seeded
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3/4 cup cooked brown or green lentils, drained
06 - 1/2 cup unsweetened plant-based milk
07 - 2 tablespoons olive oil
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - Fresh basil leaves
15 - Vegan parmesan or nutritional yeast
16 - Crushed red pepper flakes
# Preparation Steps:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. Set drained pasta aside.
02 - While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Transfer sautéed onion and garlic to a blender. Add roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper. Blend until completely smooth and creamy.
04 - Return blended sauce to the skillet over low heat. Stir in remaining 1 tablespoon olive oil. Add reserved pasta water gradually, stirring until desired consistency is reached. Taste and adjust seasoning as needed.
05 - Add drained pasta to the sauce and toss to coat evenly. Heat for 1-2 minutes, stirring occasionally until warmed through.
06 - Transfer to serving bowls or plates. Garnish with fresh basil leaves, vegan parmesan, and crushed red pepper flakes. Serve immediately.
