Short on time for lunch or dinner? Save this quick recipe for a protein packed red lentil pasta with mushrooms and spinach.
Prep Time: 5 mins
Cook Time: 15 mins
1 pack red lentil pasta
1 tablespoon olive oil
2 garlic cloves, minced
2 cups sliced mushrooms
2 cups loosely packed baby spinach
salt and pepper, to taste
1 tablespoon pine nuts, for serving
fresh basil leaves, for serving
Cook pasta according to the package directions until al dente. Meanwhile in a frying pan heat oil and add garlic. Cook for 1 minute over medium heat and add mushrooms. Cook for 10 minutes or until mushrooms are golden brown.
Drain pasta reserving a half cup of cooking water then toss through the mushrooms, add in spinach and cook for another 3-5 minutes. Serve warm garnished with fresh basil leaves and pine nuts. Enjoy right away.
Per serving: 366 KCALS | 11.4G FAT | 1.2G SAT FAT | 46.9G CARBS | 2.6G SUGAR | 6.7G FIBRE | 18.8G PROTEIN