Red lentil penne w/ creamy sundried tomato sauce
On Sunday 25th October it was WORLD PASTA DAY! Yes... a whole day to celebrate our passion for pasta! I couldn't think of a better way to celebrate than with Barilla's red lentil penne with a creamy sundried tomato sauce. This is such a comforting dish to enjoy with your loved ones! Not only does this taste like home, the red lentil penne has 13 grams of protein per serve and is made from only one ingredient... red lentil flour. I also love the fact it cooks in only 7 minutes! I hope this dish brings you a little bit of joy.
Red lentil penne with creamy sundried tomato sauce recipe
Time: 15-20 minutes
What you need: 1 x packet of @barillaaus Red Lentil Penne 2 cups sundried tomatoes 1/2 bunch fresh basil 3 cups baby spinach leaves 150ml light thickened cream 2 tablespoons light sour cream 1 and 1/2 cups of your choice of milk 2 small onions, finely diced 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 cup of reserved pasta water Salt & pepper to taste Optional: parmesan cheese to top
How to: Cook the red lentil penne pasta as per packet instructions, reserve around 1/2 - 1 cup of the pasta water once cooked. Meanwhile, in a large blender, place 3/4 of the sundried tomatoes, basil leaves, light thickened cream, light sour cream, your choice of milk, 1 tablespoon extra virgin olive oil, salt & pepper and begin to blitz until smooth, set aside. Heat a large saucepan on medium heat with the remaining extra virgin olive oil, add the onion and begin to brown. Add the garlic and cook until fragrant. Add the cooked red lentil penne pasta, creamy sundried tomato sauce and reserved pasta water (start with 1/2 cup & add more as you need), mix until combined. Add the remaining sundried tomatoes and baby spinach leaves, cook for a few minutes until the spinach has wilted. Serve with extra fresh basil and parmesan cheese on top!