• Preheat oven to 450°F. If you're using a convection oven no need to preheat.

  Wash and prep vegetables.

Cook the Lentils

• In a small saucepan add 1 cup water and 6 tablespoon raw lentils. Give them a quick stir to release any sticking on the bottom. Cover and bring to a boil (takes about 8 minutes), then decrease heat to maintain a simmer, stirring occassionally to avoid sticking. Crack the lid slightly and cook for 8 more minutes or until softened. There will be a little excess water which is fine for this recipe and you'll want that liquid later.

Roast Vegetables While the Lentils Cook

• Lightly spray a baking sheet with olive oil and lay out all prepared vegetables. Spray again with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Roast at 450°F for 20-25 minutes.

  *Option to saute the vegetables stovetop instead. Heat a large skillet on medium heat with a drizzle of olive oil. Toss in prepared vegetables with a sprinkle of sea salt and freshly ground black pepper. Saute for about 4-5 minutes.

Cook the Noodles While the Vegetables Roast

• Bring a medium-sized saucepan of water to a boil. Add 2 ½ cups Cellentani noodles and cook until al dente. Drain and transfer to a large mixing bowl and keep covered to keep warm.

Combining Everything

• Once veggies are done roasting, transfer them to a heat-safe blender. Add all remaining ingredients for the sauce to the blender. Blend until smooth. Immediately add the sauce to the noodles and combine.

  *Option to transfer roasted veggies to a medium-sized saucepan, add all remaining sauce ingredients, and blend with an emmersion blender)
• Garnish with finely grated Havarti or Parmesan and fresh parsley
• Option to add ground chipotle for heat