Pasta with Red Pepper & Lentil Sauce
Submitted by Kaz
Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis lentil sauce goes velvety once you hit it with the blender. Red bell peppers, onions, and garlic braise slowly in burgundy wine until they practically dissolve, then get pureed into a smooth, rich sauce with real body.
The lentils cook separately with bay leaves and stay mostly intact, stirred into the finished sauce so you get that satisfying bite alongside the silky puree. That combination of smooth and textured is what sets this apart from a standard pasta sauce.
Braising the vegetables in wine instead of oil is the move here. The wine reduces down and concentrates the sweetness of the red peppers while the balsamic vinegar at the end adds a sharp little punch that brightens everything up. Fresh basil on top is not optional.
Kitchen Tips
- Cook the lentils until just tender; overcooked lentils turn mushy and lose their shape in the sauce
- Let the peppers and onions stew a full 25-30 minutes before blending so the sauce comes out sweet, not raw-tasting
- A splash more wine while the veggies braise keeps things from sticking without adding oil
- This sauce freezes well for up to 3 months; make a double batch
Variations
- Smoky version: Use roasted red peppers instead of raw for a deeper, charred flavor
- Creamy: Stir in a few tablespoons of cashew cream or coconut cream after blending
- Spicy: Add a pinch of red pepper flakes or a diced chili to the braise
Ingredients
Directions
Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape.
Strain and remove the bay leaves.
Combine onions, garlic, and dried basil and braise them in the red wine.
Seed, core and choip the red peppers and add to the onions.
Let them stew with the onions until they are soft, about 25 to 30 minutes.
Then transfer these veggies to a blender or food processor and purée til smooth.
Cook pasta according to package directions, to al dente. Drain and serve with save. Garnish with chopped basil.
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