Macaroni and "cheese" lentil pasta
- 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
In a bowl, combine cashews and broth. Set aside to soak.
Peel and dice onion. Dice celery. De-seed and dice green bell pepper.
Prepare shell pasta according to package instructions.
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.
Transfer cashews and broth to a blender or food processor. Blend until smooth. Stir into the lentil mixture. Cover and cook 5 minutes more.
Add drained shell pasta to the lentil mixture, stirring to coat. Season with salt and pepper to taste.