Imported from the web

Blended Lentil Pasta Sauce

Name: Blended Lentil Pasta Sauce
Prep time: 8 min
Total time: 8 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cup canned lentils (Rinsed and drained; or use cooked dried lentils of any color.); 0.75 cup water; 1 garlic (Small clove.); 0.333 cup nutritional yeast; 0.25 cup extra virgin olive oil; 0.25 cup sun-dried tomatoes (Packed in oil, drained.); 0.25 cup fresh basil leaves; 0.5 tsp salt; 0.125 tsp black pepper

Imported by Suki on SeeMeCook

A quick, creamy plant-based sauce blended from lentils, sun-dried tomatoes, basil, and nutritional yeast. The basil and tomatoes bring bright, savory flavor without a strong lentil taste.

4 servings8 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 cup canned lentils (Rinsed and drained; or use cooked dried lentils of any color.)
0.75 cup water
1 garlic (Small clove.)
0.333 cup nutritional yeast
0.25 cup extra virgin olive oil
0.25 cup sun-dried tomatoes (Packed in oil, drained.)
0.25 cup fresh basil leaves
0.5 tsp salt
0.125 tsp black pepper

Steps

1
Add the rinsed and drained lentils, water, garlic, nutritional yeast, extra virgin olive oil, drained sun-dried tomatoes, fresh basil, salt, and black pepper to a blender.
2
Blend until smooth.
3
Heat the sauce on the stovetop or in the microwave to your desired temperature.
4
Toss the heated sauce with cooked pasta. The sauce makes enough for four servings of pasta.

Notes

Store in an airtight container in the refrigerator for up to three days. Sun-dried tomatoes may be replaced with 2 tablespoons tomato paste; basil may be replaced with another fresh herb such as parsley; olive oil may be replaced with water for an oil-free version; nutritional yeast may be omitted. The source does not specify pasta quantity or a heating time.