Red lentil pasta with creamy tomato & pepper sauce

• red lentil fusilli↗150g g
• rocket↗2 handfuls of
• cashews↗60g unsalted, unroasted g

  unsalted, unroasted

• garlic clove↗1 large

  roughly chopped

• roasted red pepper↗1 large

  (in red wine vinegar) from a jar, drained, any seeds removed

• sundried tomatoes↗4
• basil↗8 large

  roughly chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.