Tuesday, 12 February 2013

Creamy Vegan Lentil Sauce for Pasta

Beans and vegetables are all very well, but sometimes you have a craving for creamy smooth sauces that melt in the mouth. Unfortunately, many creamy pasta sauce recipes use non-vegan ingredients like milk or cream. This is where a hand blender and some slow-cooked red lentils can come in handy for a vegan cook. Smother your pasta with this thick and creamy lentil pasta sauce, which is delicious hot or cold.

Smooth lentil sauce with fusili pasta

Pasta Sauce Ingredients

1 cup dried red lentils
1 cup tomato juice (gives a smoother sauce than canned or fresh tomatoes)
1 clove crushed garlic
dried or fresh basil

Vegan Pasta with Creamy Sauce Recipe

1. Boil red lentils for about 30 minutes until they are soft and mushy.
2. When most of the water has boiled away, add tomato juice and simmer for a further 10 minutes.
3. Flavor with basil, garlic and salt (for an even tastier sauce, replace the salt with vegan miso*).
4. Blend sauce using a hand blender until it is smooth.
5. Serve with pasta, sauteed mushrooms, and green beans.

*Miso powder/paste makes almost any dish richer, but be careful: miso that you buy from your local Asian store will likely contain fish extracts. Mishima Vegetarian Miso makes a great base for soups and sauces.

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