RED LENTIL PASTA WITH AUBERGINE & RED PEPPER SAUCE (GLUTEN FREE, CANDIDA FRIENDLY, VEGAN)
Ingredients
Pasta ingredients:
- Red lentil pasta, 2 portions
- 1 tsp olive
- Salt to taste
Aubergine & red pepper sauce ingredients:
- 1 medium size aubergine, roughly diced
- 1 red bell pepper, roughly diced
- 1 red onion, roughly chopped
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 50g sun dried tomatoes (around 5-6 pieces)
- 1 tbsp pine nuts
- 3 sprigs of fresh basil
- Salt & pepper to taste
For garnish:
- 3-4 cherry tomatoes
- 1/2 avocado
- A sprinkle of pine nuts
- A sprinkle of black sesame seeds
Instructions
- 1. Preheat the oven to 180C and line a baking sheet with parchment paper.
- 2. Place the diced aubergine, red pepper and onion into a bowl. Drizzle with olive oil, sprinkle with smoked paprika, salt & pepper and mix well.
- 3. Transfer the vegetables onto the baking sheet and roast in the oven for 20-25 minutes until slightly brown.
- 4. Whilst the vegetables are roasting, cook pasta according to the packet instructions. When cooked, rinse under cold water, drain and set aside.
- 5. Remove the vegetables from the oven and let them cool for a few minutes.
- 6. Transfer the roasted vegetables into a food processor. Add sundried tomatoes, pine nuts, fresh basil and blend until the sauce resembles smooth consistency. If needed, add more salt & pepper to adjust to your taste.
- 7. If you prefer this pasta dish cold, just transfer cooked pasta into a bowl, add the desired amount of sauce and mix well. If you decide to go for a hot option, reheat the pasta in a pan over medium heat with 1 tbsp of olive oil, add the sauce and cook for a few minutes until piping hot.
- 8. Garnish with cherry tomatoes, avocado, more pine nuts, fresh basil and black sesame seeds.
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