Creamy Tomato Pasta


  • 250g Explore Cuisine Red Lentil Penne
  • 1-2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 400g canned peeled tomatoes
  • 50g dried tomatoes
  • 1 tbsp tomato paste
  • 75g cashews, soaked for at least 3 hours
  • 1 tsp oregano
  • salt and pepper
  • Pinch of chili
  • 80ml water


  1. Cook penne according to package instructions and set aside.
  2. Heat the olive oil in a pan, then sauté the onion and garlic.
  3. Place in a food processor along with the tomatoes, cashews, tomato paste and oregano and blend until creamy.
  4. Pour the sauce back into the pan and add a dash (80ml) of water, simmer until desired consistency, then season with chili, salt and pepper.
  5. Add the Red Lentil Penne and mix.
  6. Serve with basil and/or vegan parmesan.

 Recipe by Lisa Linsen

Watch how to prepare here!

Explore Cuisine Red Lentil penne

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