One-Pot Lentil Penne with Smoky Mushrooms and Greens
Ingredients
- 3 oz lentil penne (dry weight)
- 3 large or 4 small collard green leaves, chopped
- 2 green onions, chopped
- 1 garlic clove, minced (optional)
- 1 large portobello mushroom cap, chopped
- 1/2 tsp liquid smoke or a pinch of smoked salt (optional)
- 1 tsp olive oil
- 1/2 tsp soy or Tamari sauce (optional)
- 1 cup of roasted butternut cashew sauce (recipe in the comments below)
- Salt to taste
- Freshly ground pepper
Preparation
Boil about 2-3 cups of water in an electric kettle or a pot
In a pan, sauté the green onion, mushroom and garlic in the olive oil over medium heat for 2-3 minutes before adding the soy sauce, liquid smoke and collard greens
Mix well, then add the lentil penne and set a timer for 9 minutes
Add just enough boiling water to the pan to cover the penne and keep stirring. Keep an eye on the pan and add a little more boiling water each time it starts to evaporate. You’ll want there to be enough liquid to cook the penne, but not too much as you won’t be draining the pasta
At the 7 minute mark, add the butternut sauce to the pan and reduce heat to low. Keep stirring for the remaining 2 minutes. Add salt to taste
Serve topped with freshly ground pepper and enjoy
If the sauce is too thin, add a little cornstarch and if it’s too thick, add a little water
