NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Dry red lentil pasta

1.5 cup Sliced cremini mushrooms

0.5 cup Diced yellow onion

0.5 cup Silken tofu

0.5 tbsp Raw cashews

2 tbsp Nutritional yeast

2 clove Garlic

0.25 cup Low-sodium vegetable broth

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the red lentil pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the silken tofu, raw cashews, nutritional yeast, lemon juice, and vegetable broth into a high-speed blender.

• 3

  Blend the sauce ingredients until completely smooth and creamy, then set aside.

• 4

  Heat a large non-stick skillet over medium-high heat and add the diced onions and sliced mushrooms.

• 5

  Sauté the vegetables for 6-8 minutes until the mushrooms are browned and the onions are translucent, adding a splash of water if they begin to stick.

• 6

  Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

• 7

  Drain the pasta, reserving a small amount of pasta water, and return the pasta to the pot.

• 8

  Pour the cashew-tofu cream sauce and the sautéed mushroom mixture over the pasta.

• 9

  Toss everything together over low heat for 2 minutes until the sauce thickens and coats the pasta, adding reserved water if needed.

• 10

  Season with sea salt and black pepper before serving immediately.