The fewer ingredients a recipe has, the more inclined I am to make it over the weekend or during the week after a long day at work. My goal is to always create meals, dishes, or even snacks, with that in mind; especially ones that are filled with protein, plant based, and something that you can feel good about eating.
Today, I am sharing a red lentil pasta dish with vegetables and a simple homemade cashew sauce! The sauce has flavors of lemon, garlic, and is a little “cheesy,” plus it’s super easy to make and 100% dairy free! The legume pasta that I am using for the recipe is from Barilla! A few months ago, they launched a new line of legume pastas that come in four different varieties (Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne and Red Lentil Rotini). Not only are they a good source of plant-based protein, they’re also made with just one ingredient! And with a cook time of only 7 minutes it’s such a great option during the week when you are busy with work!
I have a few other recipes on my blog using the chickpea and red lentil pasta if you want some more options! And all varieties are available on Amazon.
You’ll love them all!
To make the cashew sauce you do need to soak the cashews for at least 2 hours, BUT this is something you can do before you leave for work in the morning so it is ready when you get home or soak the cashews overnight! I love this sauce not only over the pasta, but on top of salads, as a dip for veggies or crackers! It has flavors of lemon, garlic, “cheese” from the nutritional yeast, and is super creamy.
Another thing that I love about this dish, is while the pasta is boiling in the water you can prepare the rest. Sauté the veggies (any of choice!) in a pan and prepare the cashew sauce in your blender or food processor. Once the pasta is al dente or to your preference, you will drain the lentil pasta, place it back into the pot, add your vegetables, then lastly pour over the sauce! Give it a good mix or two and you are done!! I love to serve this dish warm, but it still tastes amazing cold or room temperature, so it is something you can bring to work with you the next day! After it has completely cooled, store it in an airtight container for up to one week in the fridge! To reheat simply place in a pot over the stove on medium heat until warm!
Hope you like this recipe as much as I do!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Less than 30 minutes (*Soak cashews before)
1 box of Barilla Red Lentil Rotini Pasta (or any style)
1 medium zucchini, quartered
2 cups broccoli
2 cups kale
sea salt to taste
pepper to taste
Yields: roughly 3/4 cups
3/4 cup cashews (soaked for at least 2 hours)
1/2 cup nutritional yeast
juice of 1 lemon
2 tbsp. water
2 tbsp. coconut oil
dash of sea salt
dash of garlic
*Note, you can sauté the vegetables while the pasta is boiling over the stove.
Over medium heat, add 2 tbsp or so of coconut oil in a non stick skillet. Add the broccoli. Sauté for about 5 minutes. Add the zucchini and cook for another 5 or so minutes; until the vegetables start to brown and become tender. Add the kale and sauté until the kale is wilted.
Cook the Barilla legume pasta according to directions. Once the legume pasta is finished, drain, and add back into the same pot.
Prepare the sauce. Add all the cashew sauce ingredients into a blender or food processor. Mix until creamy and smooth. About 5 minutes. Taste test and adjust to needs.
Add the vegetables into the pot with the pasta. Stir. Next, pour over as much cashew sauce as you would like and mix until everything is well incorporated. Serve immediately!
Once cooled, store in an airtight container for up to 5 days in the fridge. If you have leftover sauce, store in a container in fridge for up to 1 week.