Red Lentil Spaghetti With Vegan Cauliflower Rosa Sauce And Arugula
Prep Time:
Cook Time:
Servings:
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 teaspoon plus 2 t. olive oil
  • salt and pepper, to taste
  • 1 cup wild arugula
Directions
  1. Toss tomatoes, garlic, oregano with 2 teaspoons oil. Season with salt and pepper, roast at 425°F until the tomatoes are blistered.
  2. 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.
  3. Toss spaghetti with sauce. Plate with blistered tomatoes and wild arugula.