Red Lentil Pasta Primavera
I got this recipe from a friend and it’s super tasty – but we needed to update it just a little bit. You can see the original at www.greensagelife.com
Serves 4 Prep & Cook Time less than 1 hour
Ingredients
- 4 cups red lentil pasta, cooked (approx 3 boxes of the Torent penne)
- 1 lg red onion, diced
- 2 red bell peppers, diced (approx 2 cups)
- 2 heads broccoli, cut into small florets (approx 2 cups)
- 6 oz cremini mushrooms, diced
- 1-2 cloves garlic, minced
- 2 tsp dried basil
- 2 cup tomato sauce
- 4 oz pine nuts, toasted
- 2 T ume plum sauce
- 1 TSP white miso (optional)
- handful of microgreens (for topping)
Instructions
Pasta: Cook the pasta according to the package instructions, until just aldente. When the pasta is ready, strain immediately. Add the tomato sauce to that same pot, warm, and then add the pasta back in. Stir to coat.
Veggies: While the pasta cooks, heat the sauce pan over medium heat and saute the onions. Add salt and a bit of water to cook. The add the red bell pepper and garlic – cook for about 4 minutes stirring often. Next add the broccoli, zucchini and mushrooms. Cook until soft and vibrant in color, about another 4 minutes. Season the veggies with miso, basil, salt and pepper to taste. Turn off the heat, add the ume plum sauce, and stir.
Serving: Scoop pasta into bowls, top with the vegetable mix and garnish with the toasted pine nuts and microgreens. Add another bit of fresh ground black pepper to taste and enjoy!
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