Vegan Red Lentil Spaghetti with Cauliflower Rosa Sauce & Arugula

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by | Updated: January 16th, 2017

Nothing is easier than tossing pasta into a pot of boiling water when it comes to preparing dinner. While the pasta cooks, you have ample time to warm up a jar of sauce, chop veggies and set the table. For a busy household, it’s a dream meal. But if you’re looking to make something more on the nutritious side, traditional pasta doesn’t cut it. Luckily, progressive brands like Explore Cuisine have stepped in to offer healthier options that taste great! This recipe calls for gluten-free red lentil spaghetti, which is just as simple to make as the noodles you’re used to (but higher in protein and free of GMOs).

And for the sauce, ditch the jarred stuff and opt for this delicious, vegan-friendly rosa sauce, which traditionally is a combination of creamy alfredo and marinara sauces. Once you make this spaghetti and dairy-free cream sauce, snap a picture, post it on Instagram and tag @Vitacost using #CookWithVitacost. We love to see what you make!

Red Lentil Spaghetti with Vegan Cauliflower Rosa Sauce, Arugula and Roasted Tomatoes | Credit: Lori Hirsch Stokoe

Prep time: 25 minutes
Yields: 4


1 pkg. red lentil spaghetti, cooked, plus reserve 1 cup pasta water
4 garlic cloves, smashed
1 pint cherry tomatoes
1 small head cauliflower cut into large florets, steamed until tender
1 cup arugula
2 Tbsp. + 2 tsp. olive oil
1 tsp. dried oregano
Salt & pepper to taste


  1. Preheat oven to 425 degrees F. In baking pan, toss tomatoes, garlic and oregano with 2 tsp. olive oil. Season with salt and pepper. Roast until tomatoes are blistered.
  2. Scrape tomato mixture into food processor, reserving half the tomatoes for plating. Pulse with cauliflower. While processing, slowly add 2 Tbsp. olive oil, then add enough pasta water to make a smooth sauce. Adjust seasoning to taste.
  3. Toss cooked spaghetti with sauce. Plate with remaining blistered tomatoes and wild arugula.