Vegan Lentil Pasta with Vegetables
Ingredients
- 1 red and 1 yellow bell pepper
- 5 garlic cloves
- 2 large handful of chopped kale
- 1 large handful of spinach
- 1 heaping tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 tbsp good quality tahini
- 1 tbsp coconut aminos
- Pepper to taste
Optional
- 1/2 tbsp olive oil or a splash of water
Preparation
Cook lentil pasta according to package directions and reserve some pasta water before draining.
Clean and cut bell peppers and mince garlic.
Heat up olive oil (if using) and sauté peppers for about 10 minutes on medium heat, add garlic and chopped kale and keep sautéing until kale has cooked down.
Stir in tomato paste, balsamic vinegar, tahini, coconut aminos, lentil pasta and some of the pasta water and cook for another minute until well combined.
Fold in spinach at the end and season with fresh ground pepper to taste.
