Creamy Vegan Mushroom Lentil Pasta🌱

As an Italian, pasta is always on my weekly meal rotation! As someone who struggles with acid reflux, the classic red sauce is not always something my body can handle, so I find myself getting creative in the kitchen with new ways to enjoy one of my favorite foods.

I’ve been loving this dish recently! I used red lentil pasta, which has a slightly peppery flavor that paired beautifully with the creamy cauliflower sauce. Lentils are packed with fiber and plant-based protein, making it a great option for those who follow a vegan or vegetarian diet. The creamy cauliflower sauce is the perfect way to sneak in a big serving of vegetables for the kiddos who tend to leave their produce on the plate. This meal is gluten-free and vegan but certainly not lacking flavor.

Creamy Vegan Pasta
1 box organic red lentil pasta
1 head of organic cauliflower, chopped
1 package organic mushrooms, chopped
1/2 onion chopped
1 garlic clove
3tbs nutritional yeast
2tbs olive oil
Juice from 1/4 lemon
Handful parsley, chopped
Garlic powder, onion powder, salt + pepper to taste

Rinse mushrooms and begin to sauté in a little water until thickened. Add in onion, garlic, oil, and parsley - sauté more. Meanwhile, boil a pot of water for pasta and steam cauliflower (sauce recipe below). Once sautéed and fragrant, add cauliflower sauce, mix in the pasta & enjoy!

For the cauliflower sauce:
Chop and steam a head of cauliflower. Add to a blender with olive oil, nutritional yeast, lemon juice, sea salt, garlic powder, onion powder, adding pasta water to blend to desired thickness.