Creamy spinach, mushroom and lentil pasta

Creamy spinach, mushroom and lentil pasta

Ingredients

serves 2
  • •150g pasta
  • •1 tbsp olive oil
  • •280g mushrooms, sliced
  • •1 garlic clove, minced
  • •120g brown or green lentils
  • •Juice of ½ lemon
  • •1 tsp lemon zest
  • •Ground black pepper, to taste

  • Sauce

  • •100g spinach
  • •150g silken tofu
  • •1 tbsp extra virgin olive oil
  • •10g fresh basil
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Cook the pasta, reserving some pasta water.
  2. 2. In a large pan, heat the olive oil over medium-high heat. Add the mushrooms and cook for 5 minutes, until lightly browned. Add the garlic and cook for 1 minute. Stir in the lentils.
  3. 3. Pour boiling water over the spinach until wilted. Add all the sauce ingredients to a blender, reserving a few basil leaves for garnish, and blend until smooth.
  4. 4. Add the sauce to the pan and stir over medium-low heat until smooth and slightly thickened. Add a few tbsp pasta water as needed. Stir in the lemon juice.
  5. 5. Add the pasta and toss to combine. Serve topped with the remaining basil, lemon zest, and ground black pepper.
Baker Beanie Author

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