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When it comes to comforting meals that are both delicious and nutritious, few dishes can rival the appeal of Creamy Roasted Tomato Lentil Pasta. This dish encapsulates a delightful blend of flavors and textures, making it a perfect choice for a cozy family dinner or a sophisticated gathering with friends. With its rich, creamy sauce and hearty ingredients, this pasta recipe is sure to satisfy even the most discerning palates.

Creamy Roasted Tomato Lentil Pasta

Discover the comforting delight of Creamy Roasted Tomato Lentil Pasta, a perfect blend of flavors and textures for any occasion. This nutritious dish features whole grain pasta, protein-rich lentils, and sweet roasted cherry tomatoes all enveloped in a creamy sauce. Ideal for family dinners or elegant gatherings, it's easily adaptable for vegetarian and vegan diets. Enjoy a satisfying meal that’s as wholesome as it is delicious, tailored to delight every palate.
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Ingredients
  

12 oz whole grain pasta (or your pasta of choice)

2 cups cherry tomatoes, halved

1 tablespoon extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1 cup cooked green or brown lentils (canned or pre-cooked)

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a vegan alternative)

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (adjust based on heat preference)

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

Roast the Tomatoes: Begin by preheating your oven to 400°F (200°C). On a large baking sheet, evenly toss the halved cherry tomatoes with the olive oil, seasoning generously with sea salt and freshly cracked black pepper. Spread the tomatoes out in a single layer, ensuring they are not overcrowded. Roast in the preheated oven for about 20-25 minutes, until the tomatoes are blistered and caramelized, releasing their natural sweetness.

    Cook the Pasta: While the tomatoes are roasting, fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil. Add the whole grain pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Before draining, reserve approximately 1 cup of the pasta water to adjust the sauce consistency later. Drain the pasta and set it aside.

      Prepare the Creamy Sauce: In a spacious skillet over medium heat, add a splash of olive oil. Once heated, sauté the minced garlic for about 1 minute, until it becomes fragrant but not browned. Incorporate the cooked lentils, stirring thoroughly to combine. Then, pour in the vegetable broth and heavy cream (or coconut cream), followed by the dried basil, oregano, and red pepper flakes. Mix well, bringing the sauce to a gentle simmer. Allow it to cook for another 3-5 minutes, letting the flavors meld together.

        Combine Pasta and Sauce: After the roasted tomatoes are ready, carefully transfer them into the skillet with the creamy sauce. Next, add the drained pasta to the mixture. Gently stir everything together, adding reserved pasta water a little at a time until you achieve your desired creamy consistency.

          Serve: Remove the skillet from heat and taste the dish, adjusting with more salt and pepper as necessary. Serve the creamy roasted tomato lentil pasta warm, elegantly garnished with fresh basil leaves and an optional sprinkle of grated Parmesan cheese for an extra layer of flavor.

            Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4