Creamy Red Lentil Noodles

This dish features extra wide wheat noodles enveloped in a creamy sauce made from red lentil milk and oat milk, perfectly balanced with tomato paste for a touch of sweetness and depth. The addition of cream cheese creates a luxurious texture, making it a satisfying main course. It's a delightful fusion of traditional pasta and modern plant-based ingredients, ideal for those seeking a comforting yet innovative meal.

Ingredients:

• 1 lb extra wide wheat noodles
• 1 cup red lentil milk
• 1 cup oat milk
• 1/2 cup tomato paste
• 1 cup water
• 4 oz cream cheese
• 1 tsp salt

Instructions:

1. Cook the extra wide wheat noodles according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, combine the red lentil milk, oat milk, tomato paste, and water over medium heat. Stir until well mixed.
3. Add the cream cheese and salt to the saucepan, stirring continuously until the cream cheese has melted and the sauce is creamy and smooth.
4. Add the cooked noodles to the sauce, tossing gently to coat the noodles evenly with the creamy mixture.
5. Allow the noodles to simmer in the sauce for 2-3 minutes to absorb the flavors.
6. Serve hot, garnished with fresh herbs if desired.