Recipe By: @thegreencanopy_
Deliciously healthy & packed with nutrients!
Red Lentil Pasta with Mushrooms & Edamame & Spinach Cream Sauce (serves 6)
For the sauce:
2 packed cups baby spinach
1 1/2 cups shelled edamame beans (boil/steam or microwave for 2 minutes)
1 tspn garlic powder
500mls soy cream or 500g organic silken tofu
1 tbspn maple syrup
3 tbspns crumbled vegan feta (optional but a great lift or add 1/4 cup vegan Parmesan)
1 to 2 tbspns nutritional yeast (to taste)
Salt & white pepper to taste
Place all the ingredients above into a blender and blend until smooth. Check seasoning and adjust according to taste. Then prepare your pasta to al dente while you sauté the mushrooms and garlic.
500g red lentil pasta
2 tbspns EVOO
2 tbspns vegan butter
500g sliced mushrooms of choice (we used portobello)
8 garlic cloves finely chopped
Chopped walnuts, extra baby spinach and sliced scallions to garnish
Heat the EVOO and vegan butter in a large deep sauté pan. When bubbling add the mushrooms and garlic, season with a little salt & black pepper, & fry until the mushrooms are a little caramelised. Pour in the blended sauce & 1 cup of the pasta water. When it starts to bubble a little add the prepared pasta, toss well, season with a little more salt & black pepper then serve with chopped walnuts, scallions, more fresh baby spinach & a light drizzle of good quality olive oil.
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