Creamy Tomato Lentil Noodle Bake

This creamy tomato lentil noodle bake combines the heartiness of extra wide egg noodles with a rich, velvety sauce made from red lentil milk, oat milk, and cream cheese. Tomato paste adds a tangy depth, while the blend of flavors creates a comforting dish that is both traditional and creatively satisfying. Perfect for a family dinner, this recipe is vegetarian and can easily be adapted for various dietary needs.

Ingredients:

• 1 lb extra wide egg noodles
• 1 cup red lentil milk
• 1 cup oat milk
• 1/2 cup tomato paste
• 1/2 cup water
• 4 oz cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 cup grated cheese (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan over medium heat, combine the red lentil milk, oat milk, tomato paste, water, cream cheese, salt, black pepper, dried basil, and garlic powder. Stir until the cream cheese is fully melted and the sauce is smooth.
4. In a large mixing bowl, combine the cooked noodles with the creamy tomato sauce. Mix well to ensure all noodles are coated.
5. Transfer the noodle mixture into a greased baking dish. If desired, sprinkle grated cheese on top for an extra layer of flavor.
6. Bake in the preheated oven for 25-30 minutes, or until heated through and the top is slightly golden.
7. Remove from the oven and let cool for a few minutes before serving. Enjoy your creamy tomato lentil noodle bake!