Red lentil pasta with creamy cashew nut sauce and eggplant

by Safeyah Dawray

Ingredients

  • 1 Eggplant
  • Olive oil
  • 1 cup cashew nuts (unsalted)
  • ¾ cup water (extra for soaking the nuts)
  • 1 tsp crushed garlic
  • Pinch of salt
  • 2 cups spinach
  • Handful of basil – chopped
  • 1 box of Happy Earth People red lentil pasta

 Method

  • Soak the cashew nuts in water for 2 hours
  • Slice the eggplant, rub with olive oil and season with salt & pepper. Place in oven (180 degrees) Grill till soft and starting to brown (about 30min)
  • To make the sauce: Place the cashew nuts, water, garlic, and pinch of salt in a blender and blend till smooth.
  • Add the sauce to a pan and add the spinach – heat through.
  • Cook lentil pasta as per directions on the box. Drain once cooked and add to sauce. Gently stir in the sauce.  Add the basil and give it one last stir.
  • Add pasta and sauce to your plate, top with the grilled eggplant.
  • Season to taste.

 

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