Chunky Vegan Rosé Pasta | Murielle Banackissa

Ingredients

• ½ cup brown lentils (, well rinsed)
• 1 cup vegetable stock
• 1 tsp avocado oil
• ¾ cup chopped onion
• 2 garlic cloves (, minced)
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp unsalted vegan butter
• 1 tbsp flour ((I used all-purpose))
• 1 ¾ cups unsweetened soy milk
• ¼ cup filtered water
• 1 can tomato paste (156ml/5.5oz)
• ½ tsp sea salt
• Freshly cracked black pepper
• ¼ tsp chili flakes (, optional)
• ¼ cup sundried tomatoes in oil (, chopped)
• 400g pasta of choice