Creamy Lentil Penne with Portobello Mushrooms and Collard Greens
Ingredients
- 3 oz lentil penne (dry weight) (or brown rice penne from trader joes)
- 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 notes 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 butter nut sauce to the pan and reduce heat to low
Add salt to taste tip: if the sauce is too thin, add a little cornstarch and if it’s too thick, add a little water
Serve topped with freshly ground pepper and enjoy!