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What you'll be getting:
Creamy Lentil Pasta

Start boiling your water, the pasta only takes 2-3 minutes to cook, but you will want to get your water boiling first. After you have started the water, heat up the other pan for the veggies. Once hot, add the veggies to the pan.

Per serving:
3 oz fresh pasta
100 g veggies (kale, cabbage, shallots, green onions, zucchini, broccoli, a littl oil drizzled on top)
1/2 c cooked French green lentils
1/2 c basil cream sauce (chickpeas, basil, nutritional yeast, lemons, salt, pepper, safflower oil)

Equipment needed:
Pot of water for pasta, large pan, big enough for all of the ingredients.

After the water comes to a full boil, add some salt to the water and throw in the pasta. The gf pasta will take less than a minute (you don't want to over cook it because it gets a little gummy, 30 seconds-1 minute seems to be a good cook time) and the regular pasta will take 2-3 minutes.

Once the veggies are tender, add the lentils and remove from the heat. You can place a lid on the pot to keep the ingredients warm.

Finish by adding the sauce. You can add a little water to get the desired consistency you would like to the sauce. Sometimes the pasta soaks up a lot of liquid.

After your pasta is finished, strain and add to the veggies and lentils.

After you have tossed everything together, plate up the pasta. From start to finish this dinner takes roughly 15 minutes. Enjoy!

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