Red Lentil Spaghetti With Vegan Cauliflower Rosa Sauce and Arugula

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.

2
Servings
103
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
45mg
5%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Pantothenic acid
1mg
20%
Phosphorus, P
15mg
2%
Sodium, Na
7mg
0%
Water
88g
3%

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.