Lentil Pasta Sauce Recipe
This lentil pasta sauce recipe is so quick and easy. It's made in a blender so there's no chopping required.
Servings: 4
Calories: 256.8kcal
Equipment
- Blender
Ingredients
- 2 cups rinsed and drained canned lentils (or cooked dried lentils, any color)
- 3/4 cup water
- 1 small garlic clove
- 1/3 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 1/4 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add 2 cups rinsed and drained canned lentils, 3/4 cup water, 1 small garlic clove, 1/3 cup nutritional yeast, 1/4 cup extra virgin olive oil, 1/4 cup sun-dried tomatoes, 1/4 cup fresh basil leaves, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to a blender.
- Blend until smooth.
- Heat on the stovetop or in the microwave to your desired temperature, then toss with cooked pasta (this recipe makes enough sauce for four servings of pasta).
Notes
-
Store in an airtight container in the fridge for up to three days.
Nutrition
Calories: 256.8kcal | Carbohydrates: 23.8g | Protein: 11g | Fat: 14.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.9g | Sodium: 302.5mg | Potassium: 649.7mg | Fiber: 8.9g | Sugar: 4.2g | Vitamin A: 146.8IU | Vitamin C: 4.5mg | Calcium: 30.6mg | Iron: 4mg