Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes

Rich, creamy and packed with flavour, this is a lovely way to sneak a little extra plant goodness into a comforting bowl of pasta. Sweet roasted red peppers, juicy tomatoes and red lentils are blended with ground almonds to create a silky, romesco-inspired sauce, then tossed through pasta with plenty of greens. A smoky toasted almond and pumpkin seed sprinkle adds crunch on top, while fresh herbs and a little chilli oil bring everything to life.

Comfort food that happens to be packed with fibre and plant protein too.

Ingredients

  • 2 red peppers, roughly chopped
  • 250g cherry tomatoes
  • 1 red onion, cut into wedges
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Sea salt and black pepper
  • 100g red lentils, rinsed
  • 300ml vegetable stock
  • 50g ground almonds
  • 2 tbsp sun dried tomato purée
  • 1 tbsp sherry vinegar
  • 300g pasta
  • 80g spinach or chopped kale

Almond & seed sprinkle

Method

  1. Preheat the oven to 200°C (180°C fan).
  2. Add the peppers, tomatoes, onion and garlic to a roasting tray. Drizzle with olive oil, sprinkle with smoked paprika and season. Roast for 35-40 minutes until soft, sweet and caramelised.
  3. Meanwhile, add the red lentils and vegetable stock to a saucepan. Simmer gently for 12–15 minutes until completely tender and most of the liquid has been absorbed.
  4. Toast the flaked almonds and pumpkin seeds in a dry frying pan with the smoked paprika and a pinch of salt until lightly golden. Set aside.
  5. Transfer the roasted vegetables and their juices to a blender. Add the cooked lentils, ground almonds, sun dried tomato purée and sherry vinegar and blend until beautifully smooth and creamy. Add a splash of water if needed and check the seasoning.
  6. Cook the pasta until al dente, reserving a mugful of pasta water before draining.
  7. Return the pasta to the pan with the romesco sauce and greens. Toss over a low heat, adding enough pasta water to create a glossy sauce and allowing the greens to wilt.
  8. Spoon into bowls and finish generously with the toasted almond and pumpkin seed sprinkle, fresh herbs and chilli oil if using.