Cauliflower Cream Lentil Pasta with Spinach and Mushrooms
I FEEL SO FANCY! This Cauliflower Cream Lentil Pasta with Spinach and Mushrooms is just DELIGHTFUL!
I had only heard of lentil pasta rather recently but it boasts tons of great benefits:
- High in protein, iron and fiber
- Low glycemic index
- Gluten-free (say what? I know…)
- Contains essential vitamins
- Good source of energy
So I decided to give it a shot – I went to Kroger (duh) and went straight to the “organic section.” Sure enough right there in the pasta area, there was red lentil pasta, green lentil pasta, black bean pasta, chickpea pasta, and other varietals that I had never heard of! Where have I been?
I decided to try the Ancient Harvest POW! Green Lentil Spaghetti because it appeared to be a decent price point and I liked the idea of having spaghetti over a rotini or penne. And let’s be honest – its got a cute box!
Lately, I have really been trying to learn more about new foods. For a long time “organic” was the big buzz word – if a package said organic, boom – that item cost more money. And, to some extent, it was automatically considered “healthier.”
I completely understand what makes certain foods organic – for example: organic fruits and veggies aren’t grown with pesticides and organic meat comes from animals who are fed certified foods / not given growth hormones – but I am not an expert by ANY means. In fact, I am pretty far from it.
Nowadays, there are so many popular health trends and terms that are coming onto the scene: sprouted grain, nutritional yeast, chickpea pasta, ghee, coconut oil – the terms “natural,” “non-processed,” “no added sugar” and “sugar free” can be easily confused. So how does one learn?
I have been really enjoying following bloggers who are experts in their own niche – whether they are nutritionists, fitness gurus, vegetarians, vegans, or just people like me, learning as they go – it has been great to explore through others.
Recently, I came across a vegan blogger who I have absolutely been loving – Tully over at Vegan’s First gives all KINDS of wonderful information about being vegan. She discusses common misconceptions, great products, and makes some fabulous recipes – like this Vegan Lasagna which I am dying to try. Oh – and these 3 Easy Vegan Dessert Recipes… because come on, who doesn’t love dessert?
So what has this got to do with the recipe? WELL FRIENDS – you know me, just flying off on a tangent.
Back to the Cauliflower Cream Lentil Pasta…
After making the Cauliflower Cream Sauce and realizing it was INCREDIBLE – I decided, why not make this meal even more fancy? Let’s use my new lentil pasta! I sautéed up some spinach and mushrooms – gave it all a quick toss, and voile!
Healthy lentil pasta, nutrient-packed spinach and flavorful mushrooms, all coated in a deliciously light Cauliflower Cream Sauce. I added a few slices of grilled chicken to my bowl for added protein – but this dish is completely vegetarian otherwise!
Try it for yourself! I promise, you too can feel oh so fancy!
Healthy lentil pasta, nutrient-packed spinach and flavorful mushrooms, all coated in a deliciously light Cauliflower Cream Sauce. This Cauliflower Cream Lentil Pasta is the perfect dish to satisfy your creamy pasta cravings without budging the scale!
- 1 batch Cauliflower Cream Sauce
- 1 box green or red lentil pasta
- 1 tbsp olive oil
- 1/2 cup baby bella mushrooms sliced
- 2 cups spinach raw
- salt and pepper to taste
- parmesan cheese for sprinkling
- sliced chicken optional
Prepare Cauliflower Cream Sauce according to recipe instructions.
Prepare lentil pasta according to instructions on box (bring water to a boil, then cook pasta until tender). Drain pasta in colander over sink.
While pasta is cooking, heat olive oil over medium heat in a large sauce pan. Add mushrooms to pan and cook for 4-5 minutes, stirring occasionally.
Add spinach, stirring occasionally. Salt and pepper to taste.
Once mushrooms have browned and spinach has wilted, remove from heat and set aside.
Toss pasta with Cauliflower Cream Sauce, sautéed mushrooms and spinach - sprinkle with parmesan cheese. Serve hot!
Storage: If possible, refrigerate ingredients separately in airtight containers. If ingredients are all mixed, refrigerate in one airtight container. Note: cooked pasta will not stay fresh as long as sauce/mushrooms/spinach - best to prepare pasta fresh and top with leftover sauce / toppings.
Loved this healthy recipe? Try another! One Skillet Chicken Sausage and White Bean Gnocchi, 20 Healthy One Dish Meals, Easy Beet and Goats’ Cheese Salad