Lentil Pasta With Roasted Vegetables & Jalapeno Cream has amazing flavor and is also, filling and nutritious. I have recently been introduced to lentil pasta, and was pleased to find out that the lentil pasta has 13 grams of protein which is great for a vegetarian or vegan diet. The roasted vegetables have vitamins and minerals, the jalapeno cream brings the kick, and the whole dish is dressed up with toasted pistachios and sweet cranberries. This recipe is perfect for dinner, lunch and is great for left-overs. Vegan, gluten free and dairy free.
Recipe
Lentil Pasta With Roasted Vegetables & Jalapeno Cream
Lentil Pasta With Roasted Vegetables and Jalapeno Creme. Vegan, gluten free, dairy free.
Ingredients
- 12 oz lentil pasta
- 4 cups of roasted harvest vegetables
- ½ cup toasted pistachios
- ½ cup dried cranberries
Roasted Harvest Vegetables
- 4 cups of frozen harvest vegetables my vegetables have sweet potatoes, parsnips, red onion, orange and yellow carrots.
- ⅛ cup of olive oil
- 2 tablespoon maple syrup
- salt and pepper
- 2 tablespoon granulated garlic
Jalapeno Creme
- 1 cup raw cashews
- 1 cup water
- juice of 1 lime
- 1 tablespoon lime zest
- 1 teaspoon sea salt
- 5 cloves garlic
- 2 tablespoon organic jalapeno hot sauce I use Simple Truth
Instructions
Roasted Harvest Vegetables
- Spread vegetables on cookie sheet lined with parchment paper
- Drizzle olive oil and maple syrup .
- Sprinkle salt, pepper and granulated garlic evenly. Mix vegetables
- Bake at 400 degrees for 30 minutes, turning at 15 minutes.
Pasta
- Cook pasta according to package directions.
- Add drained pasta to bowl. Mix roasted vegetables in.
- Add Jalapeno Creme.
- Top with toasted pistacios and dried cranberries.
Steps To Make Lentil Pasta With Roasted Vegetables & Jalapeno Creme
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