Healthy banana muffins
With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Red lentil pasta with creamy tomato & pepper sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g red lentil fusilli
- 2 handfuls of rocket
For the sauce
- 60g unsalted, unroasted cashews
- 1 large garlic cloveroughly chopped
- 1 large roasted red pepper(in red wine vinegar) from a jar, drained, any seeds removed
- 4 sundried tomatoes
- 8 large basilroughly chopped
Nutrition: Per serving
- kcal538
- fat16g
- saturates3g
- carbs64g
- sugars4g
- fibre8g
- protein30g
- salt0.1g
Method
step 1
First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
step 2
Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
step 3
Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.
