PREP10 MinutesCOOKING8 Minutes
Kcal: 423 Kj: 1971 Carb: 53 Protein: 19 Fat:15Fibre:7


  • large pinch of salt
  • 150g red lentil pasta
  • 30g rocket
  • For the sauce:
  • 60g cashews
  • clove garlic, roughly chopped
  • 125ml boiling water
  • 1 large roasted red capsicum, from a jar, drained
  • 4 sun-dried tomatoes
  • 8 large basil leaves, roughly chopped
  • black pepper, to taste


  • Place the cashews and chopped garlic in a bowl. Pour over the boiling water and set aside for 5 minutes to soften the cashews.
  • Add the roasted red capsicum and sun-dried tomatoes to the bowl with the cashews and garlic. Use a hand blender or transfer to a food processor to blend until smooth.
  • Stir the chopped basil into the sauce and season with black pepper to taste.
  • Bring a large pot of water to a rapid boil. Add a pinch of salt to the pot, then the fusilli. Stir once, then boil for 8 minutes, or according to the package instructions, until the pasta is al dente.
  • Drain the pasta and transfer it to a large bowl. Pour the prepared sauce over the pasta and mix well to combine.
  • Divide the pasta between 2 bowls and top each with a handful of rocket.