Lentil Pasta With A Roasted Pepper Avocado Sauce

Pasta

Feb 26

A vibrant vegan dish built on contrast.

Grilled peppers and cherry tomatoes bring smokiness, gently simmered carrots and onions add sweetness, while avocado and pine nuts make the sauce rich and creamy. A touch of lemon zest adds freshness sending your thoughts to the late summer days.

The recipe

Prepare the sauce

Preheat a cast-iron grill or skillet over medium heat.

Finely chop the onions and carrots and transfer them to a thick-bottomed saucepan.

Add the sun-dried tomatoes, a drizzle of olive oil, and enough water to cover. Bring to a boil, then Reduce the heat and simmer for about 15 minutes.

You will need about 150 ml of the cooking liquid for the sauce, so start with at least 250 ml of water.

Grill the red peppers and the tomatoes until soft and lightly charred. Sprinkle a pinch of salt and let cool for about 5 minutes.

Use the still-hot grill or skillet to toast the pine nuts for about 3 minutes, until fragrant.

In a blender combine the avocado, olive oil, lemon zest an lemon juice, half of the toasted pine nuts, the simmered vegetables with 150 of their liquid and the grilled peppers and tomatoes.

Blend at medium-low speed until smooth and creamy.

Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions and drain.

Assemble

Toss the hot pasta with the sauce over low heat until evenly coated.

If needed loosen the sauce with 1 or 2 tablespoons of pasta cooking water.

Transfer to the serving plates.

Sprinkle with the remaining pine nuts add a drizzle of olive oil and enjoy.