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In the realm of comforting pasta dishes, Creamy Roasted Tomato Lentil Pasta emerges as a standout option that seamlessly blends flavor and nutrition. This delightful recipe combines the natural sweetness of roasted cherry tomatoes with the hearty texture of lentils, all enveloped in a rich, creamy sauce that clings beautifully to whole grain pasta. Whether you are preparing a quick weeknight dinner or impressing guests at a special gathering, this dish offers a satisfying experience that caters to both taste buds and health-conscious choices.

Creamy Roasted Tomato Lentil Pasta

Discover the deliciousness of Creamy Roasted Tomato Lentil Pasta, a comforting yet nutritious dish perfect for any occasion. This recipe combines the sweetness of roasted cherry tomatoes with hearty lentils and rich creamy sauce over whole grain pasta, making it ideal for plant-based diets. Enjoy a satisfying meal packed with protein and fiber that will please vegetarians and health-conscious eaters alike. Warm your heart and nourish your body with this flavorful bowl of pasta!
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Ingredients
  

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

2 cups cherry tomatoes, halved

1 tablespoon olive oil

Salt and 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 option)

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (adjust to taste)

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the halved cherry tomatoes with olive oil, and season them with salt and pepper. Spread the tomatoes evenly in a single layer and roast in the oven for about 20-25 minutes, or until they are blistered and caramelized, releasing their natural sweetness.

    Cook the Pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente tenderness. Before draining, reserve about 1 cup of the pasta water. Once cooked, drain the pasta in a colander and set aside.

      Prepare the Creamy Sauce: In a large skillet over medium heat, add a splash of olive oil. Add the minced garlic and sauté for about 1 minute or until it becomes fragrant. Next, incorporate the cooked lentils, vegetable broth, heavy cream (or coconut cream), dried basil, oregano, and red pepper flakes into the skillet. Stir the ingredients well and allow the mixture to come up to a gentle simmer.

        Combine Pasta and Sauce: Once the roasted tomatoes are done, carefully add them to the creamy sauce in the skillet. Then, introduce the drained pasta into the skillet. Toss everything together, gradually adding reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.

          Serve: Remove the skillet from heat and taste the dish, adjusting with more salt and pepper if necessary. Serve the creamy roasted tomato lentil pasta hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired for extra flavor.

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

              - Presentation Tips: For an appealing presentation, serve the pasta in shallow bowls, topping each with an additional sprinkle of red pepper flakes and fresh basil for a pop of color.