Meatless Monday – red lentil & quinoa fusilli pasta with a mushrooms , tomatoes & olives sauce
This is a simple but tasty & nutritious dish that is very quick & easy to prepare (approx. 20 minutes total).
Recipe:
Ingredients:
– organic red lentil & quinoa pasta (you can use regular durum wheat pasta or any other alternatives/low carb versions you prefer; this option was ok but I found I like chickpea pasta better)
– mushrooms
– olives (green &/or Kalamata)
– cherry tomatoes
– organic tomato paste – 2 tbsp
– 1/2 medium-large onion
– 4 cloves garlic
– extra virgin olive oil
– 1 tbsp butter (optional)
– fresh or dried herbs – I used sage, thyme & oregano
– Parmesan or Asiago cheese
– sea/kosher salt & cracked black pepper
Side salad:
– mixed lettuces
– avocado (mine was bad so unfortunately I did not get to use it)
– extra virgin olive oil
– lemon juice
– sea salt
Start by cooking the pasta per box instructions (longest step), cleaning, slicing & chopping all necessary veggies.
Heat up sauté pan over medium high heat, add olive oil & sauté onions first. Add garlic & mushrooms next. Season & add fresh herbs. Cook mushrooms until they soften, then add the tomato paste, tomatoes & olives. Stir well & add the butter. Taste & season more accordingly.
Serve mushrooms sauce on top of pasta + more fresh herbs & shredded cheese with a side of the salad dressed with some drizzled olive oil, lemon juice & sea salt.
Enjoy!
#inthekitchenwithnora #MeatlessMondays #vegetarianmondays
