# What You'll Need:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
→ Sauce Base
02 - 2 large red bell peppers, roasted, peeled, and seeded
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3/4 cup cooked brown or green lentils, well-drained
06 - 1/2 cup unsweetened plant-based milk
07 - 2 tablespoons olive oil
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - Fresh basil leaves
15 - Vegan parmesan or nutritional yeast
16 - Crushed red pepper flakes
# How To Make It:
01 - Cook pasta according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté 4-5 minutes until softened. Add minced garlic and sauté 1 minute until fragrant.
03 - Combine sautéed onion and garlic, roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and black pepper in a blender. Blend until completely smooth and creamy.
04 - Return sauce to skillet over low heat. Stir in remaining 1 tablespoon olive oil. Adjust consistency with reserved pasta water, adding gradually until desired thickness is reached. Taste and adjust seasoning.
05 - Add drained pasta to sauce and toss to coat evenly. Heat 1-2 minutes until warmed through.
06 - Transfer to serving bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes as desired.
