Creamy Lentil Mushroom and Hemp Pasta
Ingredients
- Approx 250g pasta, cooked via packet
- 2 tbsp vegan butter
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 2-3 cups button mushrooms, sliced
- 1 can lentils, drained
- 1/2 cup hemp seeds
- 1/2 cup veggie stock
- 1/2 cup tahini
- 1/2 cup coconut milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp maple syrup or coconut nectar
- Juice of 1/2 lemon
- Parsley to garnish
- 1 tsp hemp oil to garnish
Preparation
Cook the pasta according to package instructions.
Sauté the onion in vegan butter until translucent.
Add the garlic and onion to the pan and sauté until mushrooms are golden brown.
Add the lentils, hemp seeds, veggie stock, coconut cream, tahini, salt, onion powder, pepper, maple and lemon and stir until well combined.
Add the cooked pasta to the pan and stir until well combined, adding a splash more liquid if desired for a thinner sauce depending on tahini thickness.
Season to taste and serve with fresh parsley and hemp oil.
