Main Meals Recipes

Roasted Red Pasta Sauce

It’s World Pasta Day so I’ve created an easy, nutritious and delicious pasta sauce for the occasion. Easily adaptable to make it vegan and gluten-free by swapping parmesan for a vegan hard cheese and pasta for gluten-free pasta.

Roasted Red Pasta

Serves 4


  • 600g tomatoes, roughly chopped
  • 3 cloves garlic, left in their skins
  • 1 red pepper, cut into quarters, seeds removed
  • 1 large red onion, cut into quarters
  • 3 tbsp extra virgin olive oil
  • 100g red lentils
  • 300ml water

To serve

  • 300g pasta
  • Parmesan
  • Fresh basil


  • Preheat the oven to 160°C fan/180°C convection
  • In a large baking tray add the tomatoes, peppers, garlic, onion and oil. Mix and roast for 1 hour.
  • Meanwhile, in a saucepan add the red lentils and 300ml water. Bring to a boil and simmer for 20 minutes till soft.
  • Once the vegetables are cooked through, remove the skin from the garlic and transfer everything to a high-speed blender with the cooked lentils and their cooking water. Blend till smooth, seasoning to taste.
  • Stir through freshly cooked pasta, using a little reserved pasta water to let the sauce down to your desired consistency.
  • Serve topped with parmesan and fresh basil.

Per serving: 530kcal/ 15g fat/ 3.6g saturated fat/ 74g carbohydrates/ 7.7g fibre/ 20g protein

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