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Discover the delicious and comforting flavors of Creamy Roasted Tomato Lentil Pasta, a dish that beautifully combines the richness of roasted tomatoes with the heartiness of lentils. This recipe is perfect for anyone looking for a satisfying meal that’s both nutritious and full of flavor. Whether you’re a busy parent or a culinary enthusiast, this easy-to-follow recipe will become a staple in your kitchen. In this article, we will explore the ingredients, cooking techniques, and variations that make this pasta dish a must-try.

Creamy Roasted Tomato Lentil Pasta

Explore the delightful flavors of Creamy Roasted Tomato Lentil Pasta, a dish that marries the sweetness of roasted tomatoes with hearty lentils. This nutritious and comforting meal is perfect for any occasion, whether it's a quick weeknight dinner or a special gathering. From selecting the right pasta to creating a creamy sauce, this easy-to-follow recipe offers a satisfying culinary experience that everyone will love. Discover the joy of cooking and indulge in this delicious, wholesome dish today!
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Ingredients
  

12 oz (340g) pasta of choice (penne or fusilli works great)

2 cups cherry tomatoes, halved

1 cup cooked green or brown lentils (canned is fine, rinsed and drained)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream or coconut milk for a vegan option

1/2 cup vegetable broth

1/4 cup grated Parmesan cheese or nutritional yeast for vegan option

2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with 1 tbsp of olive oil, salt, and black pepper. Spread them out in a single layer and roast in the oven for 20-25 minutes, until they are blistered and caramelized.

      Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

        Sauté Aromatics: In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

          Combine Ingredients: To the skillet, add the cooked lentils, roasted tomatoes, heavy cream (or coconut milk), and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to blend.

            Bring It All Together: Add the cooked pasta to the skillet, tossing it with the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Stir in the grated Parmesan cheese (or nutritional yeast), and mix until well combined.

              Serve: Remove from heat, and plate the creamy pasta. Garnish with fresh basil leaves and an extra sprinkle of cheese, if desired.

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings