SPICY RED LENTIL PASTA AND GREENS
I’m in love with Trader Joe’s Red Lentil Pasta and the extra punch of protein it provides. Most stores carry a form of bean pasta, but you can easily sub out your favorite noodles. This dish comes together quickly and makes enough for leftovers.
| Servings |
| 4people |
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Ingredients
- 1package Red Lentil PastaTrader Joe’s brand
- 1jar Victoria Vegan Alfredo Red Pepper Sauce
- 1bunch kalewashed and chopped; I include the stems
- 1package criminisliced; buton mushrooms work well too
- 1tablespoon extra-virgin olive oil
- 1tablespoon red pepper flakesadjust according to taste
- 1/2cup vegan parmesanrecipe below
Vegan Parmesan
- 3/4cup cashews
- 3tablespoons nutritional yeast
- 1/4teaspoon garlic powder
- 3/4teaspoon salt
Instructions
- Make the pasta according to package directions. Tip: bean pasta is easy to overcook and gets mushy, so lean on the least amount of cook time. Once the pasta is done, remove from heat, drain, and return to the pan. While the pasta is cooking, begin warming up the red pepper sauce in a separate pan on medium low, stirring frequently. Meanwhile heat a saute’ pan on medium high heat, once heated add the olive oil. Add the mushrooms and the red pepper flakes and cook a few minutes. Add the kale to the mushrooms and gently stir until the kale is wilted. To speed up the process you can also lower the heat and place a lid on the pan for a few minutes. Once the kale is wilted, remove the pan from the heat. Add the heated red pepper sauce, half of the mushroom and kale mixture, and the black olives to the pasta noodles, combine gently. Plate each serving in your favorite bowl and top with Parmesan. Note: I stored the remainder of the mushroom kale mixture and warmed it up the next day in a tofu scramble. You’re welcome.
Vegan Parmesan
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
Recipe Notes
