ROASTED RED PEPPER PASTA
1 package Profusion Organic Red Lentil Fusilli
60 ml olive oil (plus extra drizzle for Fusilli)
40 g shallots (finely chopped)
4 cloves garlic (finely chopped)
2 roasted red peppers (from a jar)
Sea salt and ground black pepper (to taste)
300g Silken tofu, mashed
6 g nutritional yeast
10 g cornstarch
1 pinch dried chilli flakes
To serve:
Cracked black pepper
Finely chopped fresh basil
Mixed berries
Small salad with mixed leaves and halved cherry tomatoes
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Cook Red Lentil Fusilli according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
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Bring a large pan over medium heat and sauté shallot and garlic in 30ml olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
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Transfer sautéed shallot and garlic to a blender with roasted peppers, silken tofu, remaining 30ml olive oil, nutritional yeast and cornstarch. Season with desired amount of salt and pepper.
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Blend until creamy and smooth, taste and adjust seasonings as needed.
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Once blended, place sauce back in the pan over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
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Once sauce is thickened to desired consistency, add fusilli. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
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Serve with cracked black pepper and fresh chopped basil.
- Add to your bento box along with the salad and berries.
