Red Lentil Holiday Spaghetti


 Creamy sauce

  • ½ cup sun-dried tomatoes
  • ½ cup basil fresh leaves
  • ¼ cup coconut cream
  • 1 cup plant-based or regular milk unsweetened
  • ⅛ cup nutritional yeast
  • ¼ teaspoon salt
  • pepper freshly ground


  • 1 box of Explore Cuisine Red Lentil Spaghetti
  • 3 cloves garlic finely chopped
  • ⅓ cup white wine
  • 1 red onion medium, finely diced
  • 2 cups spinach fresh



 For The Sauce

  • Place the sauce ingredients in an immersion blender and blend until smooth.

 For the Pasta

  • Cook the spaghetti according to the package instructions. Make sure to save some pasta water!
  • Heat a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes, then add garlic and cook for a minute. Don’t let it burn, deglaze with the white wine.
  • Add the spaghetti into the same skillet with the onion and garlic, then pour the sauce and pasta water in.
  • Add in the spinach and stir to combine with spaghetti and sauce.
  • Add more nutritional yeast, halved cherry tomatoes, and fresh basil if desired and enjoy!
Red Lentil Holiday Spaghetti

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