I ate this nourishing veggie-packed pasta 5 nights in a row!!!
Yesssss, it’s that delicious!
The dish is also gluten-free, vegan-friendly, and interchangeable with the seasons!
I linked my favorite lentil pasta so you can quickly order from Amazon and have it ready in your pantry for pasta night! Trader Joe’s also makes lentil pasta 😉
I love pasta because it is quick and easy enough for a weeknight but can easily be upgraded to feel fancy when the mood strikes!
Hint: Salting the pasta water, and incorporating it into the sauce are key to the flavor and creaminess of this dish.
P.S. Don’t forget to share you creations on FB & IG. Tag #tnfl and @thenakedfoodlife!
1 c dry red lentil macaroni, or other pasta of choice
1 zucchini, thinly sliced or diced
1/2 bunch kale or other leafy green, shredded
1/2 onion, thinly sliced
1 portobello, sliced
Grape tomatoes, halved (or sub roasted red peppers)
1/2 c veggie broth
1/2 c reserved pasta water
Avocado oil for sautéing
Cheese of choice: I like Trader Joe’s goat’s gouda, or dairy-free Follow Your Heart “Parmesan”
For a creamier sauce: 1/4 c hummus
Optional: extra virgin olive oil and fresh herbs for serving
Bring 2 quarts water to a boil and add 2 tsp sea salt.
Add the pasta and cook for 8 minutes or until al dente
Meanwhile, in a large saute pan, saute the portobello, onion and zucchini in avocado oil over medium-high heat.
Add the kale and veggie broth and reduce the heat a bit.
Once most of liquid is absorbed and kale is wilted, toss in the pasta and tomatoes/peppers.
Stir in the hummus if using.
Divide between bowls and top with cheese, olive oil, and herbs.
Store leftovers in the fridge for 5 days.