Daily Mail

RECIPE: Lentil pasta with tomato & pepper sauce


SPEEDY midweek dinner. Serves: 2.


150g red lentil fusilli 2 handfuls of rocket FOR SAUCE: 60g unsalted, unroasted cashews 1 large garlic clove, chopped 1 roasted red pepper from a jar, drained 4 sun-dried tomatoes 8 large basil leaves, chopped


1 To make sauce, put cashews and garlic in a bowl, pour over 125 ml boiling water and set aside for five minutes. Meanwhile, cook pasta in a large pan of salted water following pack instructio­ns. 2 Add roasted pepper and sun-dried tomatoes to cashew mixture, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through basil and season with black pepper. 3 Drain pasta, mix with sauce and serve in bowls with rocket.

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