YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Mushroom Red Lentil Pasta
Enjoy a hearty yet light pasta dish featuring protein-packed red lentil pasta tossed with sautéed mushrooms, fresh spinach, and a creamy Parmesan sauce enhanced by a touch of nutritional yeast. This dish delivers a satisfying balance of flavors and textures perfect for a comforting breakfast, lunch, or dinner.
INGREDIENTS
3 oz Red Lentil Pasta
1 cup Mushrooms
3 tbsp Parmesan Cheese
1 tsp Olive Oil
1 cup Spinach
1 tbsp Nutritional Yeast
1 clove Garlic
1/2 cup Water
PREPARATION
Bring a pot of water to a boil and cook the red lentil pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
Add sliced mushrooms to the skillet and cook until they begin to soften and release their juices, about 4-5 minutes.
Stir in the spinach and cook until just wilted. Pour in 1/2 cup water to help create a light sauce.
Lower the heat and mix in the cooked pasta. Sprinkle in the grated Parmesan cheese and nutritional yeast, stirring until the sauce becomes creamy and coats the pasta.
Season with salt and pepper to taste, and serve immediately.