Red Lentil Spaghetti with (Vegan) Cauliflower Rosa Sauce and Arugula Recipe
SERVINGS: 4 PEOPLE
Ingredients for 4 people
1 package red lentil spaghetti cooked plus reserve 1 cup pasta water
1 small head cauliflower cut into large florets, steamed until tender
1 pint cherry tomatoes
4 garlic cloves smashed
1 tsp dried oregano
2 tbsp olive oil
1 cup arugula
Preparation 20 minutes + 5 minutes cooking
Toss tomatoes, garlic, oregano with 2 t. oil. Season with salt and pepper, roast at 425°F until the tomatoes are blistered.
Scrape tomato mixture into the bowl of a food processor reserving half the tomatoes for plating. Blend with cauliflower, with processor running, slowly add 2 T. olive oil then add enough pasta water to make a smooth sauce. Adjust seasoning to taste.
Toss spaghetti with sauce. Plate with blistered tomatoes and wild arugula.