Check ingredients Prepare the lentils by adding together with vegetable stock into a pot. Cover and bring to a boil.
Once boiling, decrease the heat to medium and cook until tender (~25-35 minutes). Drain and set aside.
Preheat a large pan. Once hot, decrease heat to medium. Add oil and onion. Cook until onion is translucent.
Add garlic, sage, basil and oregano. Cook for 1 minute.
Add vegan butter and flour. Cook down until you no longer see white flour streaks.
Add soy milk, water, tomato paste and water. Mix until homogenous.
Season with salt, pepper and chili flakes (if using) and simmer until the sauce is thick and coats your spatula.
In the meantime, cook pasta according the instructions on the packaging. Drain.
Mix together rosé sauce, cooked pasta, chopped sundried tomatoes and cooked lentils. Enjoy warm.
You can use smoked tofu, vegan sausage, vegan bacon, or tempeh bacon instead of the lentils. In that case, you can either chop or crumble them up into the sauce at step 9 or sauté them for a couple minutes until slightly cooked and caramelized.
