Looking for a quick 20 minute meal to throw together on a weeknight? Look no further!
This recipe packs all of Italy’s best without the gluten, simple carbs and sodium overload. We used lentil penne which is loaded with plant based protein and fibre. It all comes together in a pan with fresh veggies and a delicious pesto sauce. You can use your pesto of choice; homemade or store bought. Just be sure to read your labels and look out for high sodium and preservatives in some store bought options.
Prep time: 5 minutes
Cook Time: 15 minutes
Total time: 20 mins
Makes: 2-3 bowls of pasta
* 250g of lentil pasta
* 3/4 cup of basil pesto
* 1 scallion
* 6-8 mushroom
* 2/3 cup of peas
* 2-3 tbsp of avocado oil
* 1 tsp of garlic powder
* salt & pepper to taste
* grated Parmesan cheese for topping
1️⃣ Begin boiling a small pot of water for the pasta. While waiting, chop the scallions and mushrooms.
2️⃣ In a non-stick pan, heat a drizzle of avocado oil on medium heat. Add the scallions first and cook for 30 seconds.
3️⃣ Add the mushrooms to the pan and season with salt, pepper and 1/2 the garlic powder. Stir frequently and add more oil if needed.
4️⃣ Put the pasta in the boiling water. Add the peas, pesto and remaining garlic powder to the non-stick pan. Continue to cook on med-low. Add some of the boiling pasta water to the pan to make the consistency of the pesto more liquidy.
5️⃣ Once the pasta is ready, strain the water and add the pasta directly into the pan. Mix well and add LOTS of Parmesan cheese. You may also choose to add some hot chili oil if you desire.
Simple as that! Enjoy my friends.