Red Lentil Pasta With Creamy Tomato Pepper Sauce Food

LEGUME BARILLA RED LENTIL PENNE PASTA WITH TOMATO CREAM SAUCE | BARILLA

Steps:

• Pre-heat oven on to 400° F. Season tomatoes with 1-tablespoon olive oil, salt and pepper; roast in the oven until blistered and slightly charred, set aside.
• Bring a pot of water to a boil; cook pasta according to package directions. Meanwhile, in a skillet sauté onion with remaining olive oil for three minutes, add roasted tomatoes and cream, simmer for 5 minutes, smashing part of the tomatoes with the back of a spoon. Season with salt and pepper.
• Drain pasta, toss with creamy tomato sauce, turn heat off and finish with cheese and basil before serving.

HEARTY RED LENTIL PASTA SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
• Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.