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
Cracked black pepper
Finely chopped fresh basil
Small salad with mixed leaves and halved cherry tomatoes
Cook Red Lentil Fusilli according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
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.
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.
Blend until creamy and smooth, taste and adjust seasonings as needed.
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.
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.
Serve with cracked black pepper and fresh chopped basil.
- Add to your bento box along with the salad and berries.