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Red Lentil Spaghetti With Vegan Cauliflower Rosa Sauce and Arugula


A new twist of the fork on the Italian tradition is coming your way with Explore Cuisine’s Red Lentil Spaghetti. High in protein and made with real, organic ingredients, this new spaghetti turns everyday comfort food into healthy, nutritious meals. Pairs perfectly with tomato sauce.


  • 1 package red lentil spaghetti, cooked plus reserve 1 cup pasta water
  • 1 small head cauliflower, cut into large florets, steamed until tender
  • 1 pint cherry tomatoes
  • 4 garlic cloves, smashed
  • 1 Teaspoon dried oregano
  • 2 Teaspoons plus 2 T. olive oil
  • Salt and pepper, to taste
  • 1 Cup wild arugula


Toss tomatoes, garlic, oregano with 2 teaspoons oil. Season with salt and pepper, roast at 425°F until the tomatoes are blistered.

Scrape tomato mixture into the bowl of a food processor reserving half the tomatoes for plating. Blend with cauliflower, with processor running, slowly add 2 tablespoons olive oil then add enough pasta water to make a smooth sauce. Adjust seasoning to taste.

Toss spaghetti with sauce. Plate with blistered tomatoes and wild arugula.