Sun Dried Tomato Puy Lentil Pasta (Vegan)
Sun dried tomato puy lentil pasta – this quick and easy vegan pasta with a creamy, garlicky sun dried tomato and puy lentil sauce is perfect for a speedy lunch or dinner. It is healthy, filling and delicious!
Servings 2 people
Ingredients
- 200 g (7 oz) dried pasta shapes
- 1 tablespoon oil from a jar of sun dried tomatoes
- 1 small red onion peeled and finely chopped
- 4-6 cloves garlic (depending on how strong you want it) peeled and thinly sliced
- 10 sun dried tomatoes from a jar patted dry and finely chopped
- 100 g (3 ½ oz) Oatly creme fraiche (or 100ml (⅓ cup + 1 Tbsp) cashew/soy/oat cream)
- 250 g (8-9 oz) packet pre-cooked puy lentils*
- 3 tablespoon nutritional yeast
- ½ teaspoon dried oregano
- a few sprigs fresh thyme, leaves only optional
- salt and pepper
Instructions
- Cook the pasta according to the directions on the packet then drain, reserving the cooking water.
- Meanwhile, heat the oil in a large, deep frying pan over a low heat. Add the chopped onion and cook for about 5 minutes, stirring every now and again.
- Add the sliced garlic and cook gently for 5 more minutes, until softened.
- Add the sun dried tomatoes, creme fraiche or cream, lentils, nutritional yeast, oregano, thyme (if using) and plenty of salt and pepper (to taste).
- Cook for about five minutes, stirring often then add a couple of ladelfuls of the reserved pasta cooking water, enough to form a creamy sauce. Simmer for 5 more minutes then add the pasta and stir through. Check the seasoning and add more salt, pepper and herbs as needed.
Notes
- * I use Merchant Gourmet.
- Any leftovers will keep in a covered container in the fridge for two days.