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Lentil Pasta With Roasted Vegetables
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Lentil Pasta With Roasted Vegetables & Jalapeno Cream

Lentil Pasta With Roasted Vegetables and Jalapeno Creme. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword lentilpasta, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 345kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 1g | Calories: 345kcal