YOUR SOLIN GENERATED RECIPE
Creamy Tomato Lentil Pasta with Fresh Basil
Indulge in a velvety, plant-powered pasta dish where hearty red lentils, tender whole wheat pasta, and silky cubes of tofu meld with a rich, fresh tomato sauce infused with garlic, onion, and aromatic basil. This balanced meal offers a satisfying medley of textures and flavors, perfect for a wholesome dinner that nourishes both body and soul.
INGREDIENTS
2 oz Whole Wheat Pasta
1 cup cooked Red Lentils
75 g Extra Firm Tofu
1 cup Crushed Tomatoes
1/4 cup diced Yellow Onion
2 cloves Garlic
1/4 cup Fresh Basil (chopped)
1/2 tsp Olive Oil
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
Add the crushed tomatoes to the skillet, stirring to combine, and let simmer for about 5 minutes to meld the flavors.
Gently fold in the cooked red lentils and diced extra firm tofu. Allow the mixture to heat through and slightly thicken, about 3-4 minutes.
Toss the cooked pasta into the sauce, ensuring even coating.
Remove from heat and stir in the fresh chopped basil.
Serve immediately, enjoying a hearty yet light pasta dish with a creamy tomato and lentil sauce.