CREAMY VEGAN PASTA

I typically eat pasta at least once per week, and this hearty a flavorful pasta always hits the spot. Brimming with veggies, red lentils to add even more fiber, and of course, got to make it creamy! A perfect weight loss meal that keeps you feeling satisfied and not deprived in the slightest. Buon appetito!

Creamy Vegan Pasta

✔ make ahead ✔ 40 minutes ✔ weight loss friendly

INGREDIENTS

• 1/4 cup vegetable broth for sautéing

• 1 sweet onion, diced

• 4 garlic cloves, minced

• 2 zucchini, one cubed, one spiralized for serving

• 5 baby Bella mushrooms, sliced

• 1 red or orange bell pepper, cored and sliced

• 6 ounces tomato paste

• 8 ounces whole grain noodles of choice

• 1/2 tsp dried oregano

• 1/4 to 1/2 tsp red chili flakes

• 1/2 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried basil

• 1/4 to 1/2 tsp salt

• 1/4 to 1/2 tsp freshly cracked black pepper

• 14.5 ounce can diced tomatoes

• 3 tbsp nutritional yeast

• 1/4 cup raw cashews, soaked and drained, optional

• 1/2 cup split red lentils

• 1 and 1/2 cups vegetable broth

For Serving:

• Fresh thyme

• Fresh basil

• Cherry or grape tomatoes, halved

1. Prep all of the veggies. Next make the sauce and cook the pasta according to package directions while the sauce is cooking.

2. To make the sauce, in a large frying pan warm up the 1/4 cup of vegetable broth and sauté the onion and garlic for 3 to 5 minutes. Then add in the cubed zucchini, mushroom, and bell pepper, cook for 3 more minutes. Add in the tomato paste and stir until well combined. Add the spices (dried oregano, chili flakes, dried thyme, garlic powder, onion powder, dried basil, salt, and pepper). Stir the spices in, then turn the heat down to low and cook 5 minutes.

3. In the meantime, in a high speed blender add the diced tomatoes, nutritional yeast, and raw cashews. Blend until smooth about 1 minute. Then pour into the sauce cooking on the stovetop. Stir to combine.

4. Add the split red lentils and 1 and 1/2 cups vegetable broth to the sauce and cook 20 to 25 minutes on low until the lentils are tender, stirring with spatula occasionally to avoid sticking. If it gets too dry you can always add a little bit of vegetable broth.

5. Once the sauce is ready, add in the cooked and drained pasta as well as the spiralized zucchini and gently toss to coat fully with sauce. Salt and pepper to taste. Garish with fresh thyme, fresh basil, cherry or grape tomatoes, and more nutritional yeast if desired.

Note: This sauce can be made ahead of time and lasts in the fridge 5 to 7 days.

Watch the video version here:

🌱 For more delicious, weight loss friendly recipes check out my cookbooks. Browse the free recipes on my site, there are so many ideas suitable for weight loss and overall health that still taste great. If you need help with weight loss, transitioning to a Whole Food Plant Based Diet, your specific health concerns, detox, immunity, and so much more, reach out any time and work with me. It is my sincere desire to help you reclaim your freedom and get well!