Vegan Creamy Lentil Pasta
Indulgent creamy vegan lentil pasta recipe with cheesy, garlicky undertones and crammed with protein. Ideal for adventurous lifestyles in the outdoors.
Ingredients
- 2 tbsp olive oil - plus a little extra to add to the pasta water when cooking.
- 80 grams red lentil pasta
- 1 onion
- 4 cloves garlic
- 250 ml vegan cream - I used Alpro but any brand will do
- 2 tsp garlic powder
- 3 tbsp dried parsley
- 1 vegetable stock cube
- 4 tbsp nutritional yeast
- 1 bell pepper
- 250 grams mushrooms
- 280 grams firm tofu
- 125 grams spinach
Optional Extra
- 70 grams pitted green olives
Instructions
- Begin by boiling your lentil pasta until it's cooked al dente.
- Once the pasta is slightly underdone, drain it and set to one side.
- Heat the olive oil in a pan and add finely chopped onion. Cook this for 2 minutes stirring icassionally.
- Then add chopped and crushed garlic and cook for another 3 minutes.
- Add the cream, garlic powder, dried parsley, stock cube and nutritional yeast to the pan. Stir thoroughly to combine the cheesy, creamy base.
- Add chopped pepper to the sauce and cook for 2 minutes.
- Then add your chopped mushrooms, cubed tofu and spinach. Stir to incorporate the spinach bit by bit so it all fits.
- Cook for 5-7 minutes until the mushrooms have softened. Then add the pasta and olives, then stir to combine all the ingredients in the creamy sauce. Finally serve and enjoy!
Nutrition
Calories: 784kcalCarbohydrates: 58gProtein: 42gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 971mgPotassium: 1795mgFiber: 24gSugar: 11gVitamin A: 7937IUVitamin C: 108mgCalcium: 359mgIron: 9mg
Tried this recipe?Let us know how it was!