Chunky Vegan Rosé Pasta

Loaded with delicious Italian herbs, this Chunky Vegan Rosé Pasta makes a wonderful quick and easy plant-based dinner. It is nut and dairy free, requires only pantry staples (no fancy ingredients here!) and can be ready in under 30 minutes.

This recipe comes to us from Murielle Banackissa, @muriellebanackissa.

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Serves 4

Ingredients:

• 1/2 cup brown lentils, well rinsed
• 1 cup vegetable stock
• 1¾ cups + 2 tbsp (400g) pasta of choice

For Rosé Sauce:

• 1 tsp avocado oil
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp vegan butter
• 1 tbsp flour (all-purpose or other)
• 1 3/4 cups unsweetened soy milk (or unsweetened plant-based milk of choice)
• 1/4 cup water
• 1 6 oz can tomato paste
• 1/2 tsp salt
• Pepper, to taste
• 1/4 tsp chili flakes (optional)
• 1/4 cup sun dried tomatoes in oil, chopped (optional)

Directions:

1. Add lentils and vegetable stock into a pot. Cover and bring to a boil.

2. Once boiling, decrease the heat to medium and cook until tender (~25-35 minutes). Drain and set aside.

3. Preheat a large pan. Once hot, decrease heat to medium. Add oil and onion. Cook until onion is translucent.

4. Add garlic, sage, basil and oregano. Cook for 1 minute.

5. Add vegan butter and flour. Cook down until you no longer see white flour streaks.

6. Add soy milk, water, tomato paste and water. Mix until homogeneous.

7. Season with salt, pepper and chili flakes (if using) and simmer until the sauce is thick and coats your spatula.

8. In the meantime, cook pasta according the instructions on the packaging. Drain.

9. Mix together rosé sauce, cooked pasta, chopped sun dried tomatoes and cooked lentils.

10. Enjoy warm.

Note: Keeps in an airtight container for up to 5 days.