Category: Red Lentil
Yields: 4 Servings
Ingredients
Adjust Servings
Instructions
- Preheat oven to 400℉
- Add Tomatoes to parchment lined sheet tray and toss in 2 tbsp. Of Olive Oil
- Season with Salt and Pepper
- Bake for 20 mins. and set aside
- Bring a large pot of Water to boil
- Cook Pasta according to the instructions on the package
- When finished, drain, cover, and set aside
- In the meantime, prepare the Sauce
- In a large skillet over medium-low heat, add 2 tbsp. of Olive Oil , the Shallots , and the Garlic
- Season with Salt and Pepper
- Cook until softened and fragrant (3-4 min.)
- Sit in Flour and mix with whisk
- Once combine, slowly, whisk in Vegetable Stock
- Whisk in Almond Milk
- Slowly bring to simmer and allow to thicken
- Season with Salt and Pepper If you would like an ultra creamy sauce, transfer sauce to a blender and blend the sauce until smooth and creamy. Place back in the pan and reduce heat to a low simmer until desired thickness is reached.
- Add Pasta and Roasted Tomatoes and stir until evenly coated
- To serve, scoop penne into a bowl, garnish with Nutritional Yeast and fresh Thyme Leaves
Notes
Cooking Tip: Rinse under cold water after draining to stop the cooking.