YOUR SOLIN GENERATED RECIPE
Creamy Lentil Mushroom Pasta with Roasted Vegetables
A comforting, plant-powered pasta dish featuring whole wheat pasta tossed with hearty lentils, sautéed mushrooms, and roasted mixed vegetables, all enveloped in a silky, cashew cream sauce enhanced by a sprinkle of nutritional yeast for a cheesy umami finish.
INGREDIENTS
2 oz Whole Wheat Pasta
1/2 cup Cooked Lentils
1 cup Sliced Mushrooms
80g Firm Tofu
1 cup Mixed Roasted Vegetables
1 tbsp Cashew Cream
2 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 400°F. Toss your mixed vegetables (such as broccoli, zucchini, and red bell pepper) with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, cook the whole wheat pasta in a pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Press the tofu gently to remove excess moisture, then cut into small cubes. In a non-stick skillet, sauté the tofu over medium heat until lightly golden on all sides. Add the sliced mushrooms and cook until they release their moisture and become tender.
In a small bowl, mix the cashew cream with a splash of water to loosen it. Stir in the nutritional yeast until well combined to create a light, cheesy sauce.
Add the cooked lentils to the tofu and mushrooms, stirring gently to combine. Then, toss in the drained pasta and roasted vegetables.
Drizzle the cashew-nutritional yeast cream over the pasta mixture, stirring well to evenly coat all ingredients. Adjust seasoning with salt and pepper if needed.
Serve warm and enjoy your creamy, nutrient-packed meal perfect for lunch or dinner.