Pasta with Cheezy Lentil Sauce: Recipe #230

Everyone here loves pasta. But as delicious as it is, I can get bored making the same tomato sauce, beans, and greens variety all the time. So I keep trying to come up with variations that are interesting and totally yummy, like this cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner. It’s inspired by Isa Does It‘s Lentil-a-roni.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours, because if we don’t have a planet to live on, nothing else matters.

Ingredients ($9 for a large pot)

3/4 cup raw cashews, soaked overnight in water for extra creaminess – $1.50
1 1/2 cups cooked brown lentils – $0.69
1 1/2 cups vegetable broth – $0.75
2 tbsp olive oil – $0.20
4 cloves garlic, finely chopped – $0.15
1 tsp salt – $0.05
1 tsp oregano, 1 tsp basil – $0.56
Black pepper to taste
28-oz can crushed tomatoes, blended for extra smoothness – $1.59
1 tbsp brown sugar – $0.03
1 tbsp Worcestershire sauce (optional) – $0.10
1-2 lbs green and yellow beans – we picked these free from the farm
1 lb of your favorite pasta – $2.99

Directions

1. Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.

Cook the lentils according to package directions (I would usually use a 3:1 ratio: boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.

Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.

2. Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.

Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid/pepper.

3. While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.

Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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Pasta with Cheezy Lentil Sauce: Recipe #230

maitridojo
A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Cook Time 1 hr
Plus soaking the cashews 1 d
Total Time 1 d 1 hr
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Blender

Ingredients
  

  • 3/4 cup raw cashews soaked overnight for extra creaminess
  • 1 1/2 cups cooked brown lentils
  • 1 1/2 cups vegetable broth
  • 2 tbsp olive oil
  • 4 cloves garlic finely chopped
  • 1 tsp salt plus black pepper to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 28 oz can crushed tomatoes blended for extra smoothness
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (optional)
  • 1-2 lbs green and yellow beans
  • 1 lb your favorite pasta

Instructions
 

  • Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.
    Cook the lentils according to package directions (I would usually boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.
    Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.
  • Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.
    Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid.
  • While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.
    Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

Notes

 
Sustainability Score (explained here)
  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!
Keyword comfort food, dairy-free, pasta, plant-based

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