Roasted Garlic and Pepper Red Lentil Penne
Servings
2
Servings
2
Instructions
  1. Add the Red Lentil Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
  2. Into a large pan, cook the onion in olive oil until soft. Add the roasted peppers and garlic, stirring to combine and heat through.
  3. Carefully transfer the pan’s contents to a blender or food processor and puree.
  4. Into the same pan, melt the coconut oil over a medium heat and add the red pepper puree. Add in the coconut milk and a pinch of sea salt and pepper. Stir to combine and add more seasonings as necessary.
  5. Remove the puree from the pan and add to the Red Lentil Penne pasta, tossing to coat. Garnish with chopped fresh minced herbs like basil or parsley. Serve immediately.