I can’t believe that this is the first time that I’ve featured pasta on this blog. I used to eat a lot more pasta. But my pasta eating has gone down. Right now, I’m more obsessed with meal salads, and anything that resembles a taco, burrito, enchilada, you have the picture….

I also want to talk about some of the other recipes that I’ve made that I’m not going to share here. You see, I only share recipes that I like. But I have made and not liked- scrambled tofu breakfast burritos and the protein power goddess bowl from “Oh she glows”. I like “Oh she glows”, but the protein power goddess bowl recipe took too long, and I’d only recommend it for someone who had about 6 hours of prep time. Plus, it was called a “goddess bowl”. Ugh. I’ve also made a bean barley bisque soup that I liked, but I probably won’t end up posting the recipe for it. I tend to cook things a few weeks in advance, so I have lots of time to try different recipes.

Yesterday, I made an awesome roasted asparagus and strawberry salad with strawberry-tahini dressing but it didn’t have any pulses in it. You can find that recipe here- here

Tonight, we’re screening the third movie in the Asian Canadian film series, “The Magical Life of Long Tack Sam.” I’m close to finishing the second draft of the novel. My parents are coming for a visit this weekend. And all is well.

This recipe is from Sarah Kramer’s “La Dolce Vegan.” I’ve had all of her cookbooks for a long time, and I use them regularly.

Red Lentil Pasta
Dry noodles (enough for 2 people)
1 small onion, chopped
1 tsbp olive oil
2 cloves garlic, minced
¾ cup vegetable stock
½ cup red lentils
1 large tomato, chopped
¼ tsp ground cinnamon
¼ tsp salt
¼ tsp ground black pepper

(1/2 cup toasted cashews- I don’t do this)

In a large pot of salted water, boil the noodles. While the noodles are cooking, in a medium saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, stock, lentils, tomatoes, cinnamon, salt and pepper. Bring to a boil, then reduce heat- simmer for 10-12 minutes or until the lentils are cooked. In a food processor, blend half or all of the sauce until it is smooth, return to pot. Reheat and serve over noodles garnished with cashews.

(Makes 2 large or 4 small servings)

Sometimes I find that I have too much sauce and not enough noodles, so I make more noodles and blend it with my leftover sauce the following day.