This pasta is hearty, creamy, delicious and perfect on spaghetti, penne, lasagna you name it. Canned lentils work or that bag of dried lentils you have sitting around.
1. Heat butter in a pan on medium
2. Chop onion and garlic and add to the pan with the oregano and sauté for 2-3 mins
3. Toss lentils in and coat with the garlic butter mixture
4. Add veg stock and cook until lentils are almost done, about 15 minutes. Add the red wine and simmer 2-3 minutes (for canned lentils, add the 1/2 cup of stock and cook 5 mins and then add the wine)
5. Blend cashews with 1/2 cups of water until smooth. Add can of whole tomatoes and pulse twice until slightly broken up.
6. Add tomato mixture to the pan along with bunch of basil and bring to a simmer
7. Simmer until the sauce thickens to your liking and it has reduced slightly
8. Ladle sauce into a separate pan and toss pasta to coat. Simmer and stir 5 minutes on medium high heat.
9. Serve with some chopped basil and pepper
*keep the basil bunch in the leftover sauce for that re heating extra flavour
