Lentil Pasta With Roasted Vegetables & Jalapeno Cream
Lentil Pasta With Roasted Vegetables and Jalapeno Creme. Vegan, gluten free, dairy free.
Servings 4 -6 servings
Calories 345kcal
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.
