35 minutesDinner

Macaroni and "cheese" lentil pasta

Makes: four servings
Makes: four servings


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


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

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

  3. Prepare shell pasta according to package instructions.

  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.

  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.

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