This pasta sauce is super easy to make. Perfect for a quick fix/busy midweek meal! Packed with proteins and nutrients from the lentils, this sauce can be made vegan by simply using a vegan cooking cream (like the Alpro ones) and omitting the cheese at the end.
The best thing is that you can use pre-cooked lentils (from a can, jar, or just leftovers) so that the sauce will be ready within minutes while the pasta cooks!
If you don’t fancy the smooth, creamy texture but want to keep some ‘bite’ to it, you can also avoid to pass the lentils through the food processor and leave them as whole – just add some cream on the side to not leave it too dry and you’re done! Enjoy!
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