Red Lentil Pasta With Creamy Primavera Veggies

By Peggie

This creamy vegetarian pasta dish comes together in just 20 minutes and packs 22 grams of protein per serving thanks to lentil-based pasta. The sauce features spring vegetables and soft garlic-herb cheese, which melts into a luxurious sauce with minimal effort. Leftovers make great pasta salad for lunch the next day.

Ingredients

• 8 ounces (227g) Explore Cuisine red lentil penne
• 8 ounces (227g) asparagus, trimmed and cut into 2-inch (5cm) pieces
• 1 tablespoon olive oil
• 1 large shallot, thinly sliced
• 1 cup (70g) shiitake mushrooms, sliced, stems discarded
• 1/4 teaspoon salt
• 1/2 cup (120ml) dry white wine or low-sodium vegetable broth
• 1 cup (113g) frozen artichoke hearts, defrosted
• 1/2 cup (80g) frozen peas or edamame
• 4 ounces (113g) soft herb and garlic goat cheese
• 1 cup (14g) fresh basil leaves, chopped

Preparation

Step 1

Cook the pasta according to package instructions. Add the asparagus to the pot in the last 2 minutes of cooking. Drain, reserving 1 cup of the cooking water, set aside.

Meanwhile, in a medium sauté pan, heat the oil over medium-high heat. Add the shallots, mushrooms and salt and sauté until the vegetables are beginning to brown, 4 minutes. Add the wine and simmer, scraping the browned bits on the bottom of the pan, until nearly evaporated, 2 minutes. Add the artichoke hearts and peas and cook until heated through, 1 minute.

Combine the pasta and asparagus with the mushroom mixture, cheese and basil. Add enough reserved pasta water to make a creamy sauce and serve immediately.

Serves: 4 | Serving Size: 1 3/4 cups/380g