This creamy pasta is so luscious and deceptively healthy. There is a bit of olive oil, but the sauce is truly plant-based. The red lentils provide a delicious healthy base and color, roasted red peppers add sweetness and the sun-dried tomatoes add a touch of acidity to the mix. The last minute addition of spinach gives the dish a splash of color and variety. If you prefer a vegan dish, you could easily eliminate the garnish of grated Romano, but it is a nice complement. This pairs well with some grilled chicken and a salad as well and of course a slice of crusty bread!