35 mins

Pasta with creamy lentil sauce (vegan)

Dinner

Four servings

Nutrition info

• 1 cup cashews
• 1 cup vegetable broth
• 1 yellow onion
• 2 sticks celery
• 1 green bell pepper
• 3 cups shell pasta
• 1 tbsp olive oil
• ¾ tsp dried oregano
• 1 ⅓ cups canned lentils
• 2 ⅔ cups crushed tomatoes
• 2 tbsp tomato paste

Directions

• Step 1

  In a bowl, combine cashews and broth. Set aside to soak.

  In this recipe

  • 1 cup cashews
  • 1 cup vegetable broth
• Step 2

  Peel and dice onion. Dice celery. De-seed and dice green bell pepper.

  In this recipe

  • 1 yellow onion
  • 2 sticks celery
  • 1 green bell pepper
• Step 3

  Prepare shell pasta according to package instructions.

  In this recipe

  • 3 cups shell pasta
• Step 4

  Heat olive oil in a skillet over medium-high. Add onion, celery and green bell pepper. Season with dried oregano, salt and pepper. Cook 7 minutes, until softened. Add lentils, crushed tomatoes and tomato paste. Turn heat to low and cover. Simmer 5 minutes more.

  In this recipe

  • 1 yellow onion
  • 2 sticks celery
  • 1 green bell pepper
  • 1 tbsp olive oil
  • ¾ tsp dried oregano
  • 1 ⅓ cups canned lentils
  • 2 ⅔ cups crushed tomatoes
  • 2 tbsp tomato paste
• Step 5

  Transfer cashews and broth to a blender or food processor. Blend until smooth. Stir into the lentil mixture. Cover and cook 5 minutes more.

  In this recipe

  • 1 cup cashews
  • 1 cup vegetable broth
• Step 6

  Add drained shell pasta to the lentil mixture, stirring to coat. Season with salt and pepper to taste.

  In this recipe

  • 3 cups shell pasta