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Red Lentil Pasta with Mushrooms, Edamame & Spinach Cream Sauce

Recipe By: @thegreencanopy_ Serves: 6




Deliciously healthy & packed with nutrients!


FOR THE SAUCE:

  • 2 packed cups baby spinach

  • 1 1/2 cups shelled edamame beans (boil/steam or microwave for 2 minutes)

  • 1 cup San Elk Organic Vegetable Stock

  • 1 tspn garlic powder

  • 500mls soy cream or 500g organic silken tofu

  • 1 tbspn maple syrup

  • 3 tbspns crumbled vegan feta (optional but a great lift or add 1/4 cup vegan Parmesan)

  • 1 to 2 tbspns nutritional yeast (to taste)

  • Salt & white pepper to taste

Place all the ingredients above into a blender and blend until smooth. Check seasoning and adjust according to taste. Then prepare your pasta to al dente while you sauté the mushrooms and garlic.



TO FINISH:

  • 500g red lentil pasta

  • 2 tbspns EVOO

  • 2 tbspns vegan butter

  • 500g sliced mushrooms of choice (we used portobello)

  • 8 garlic cloves finely chopped

  • Chopped walnuts, extra baby spinach and sliced scallions to garnish



Heat the EVOO and vegan butter in a large deep sauté pan. When bubbling add the mushrooms and garlic, season with a little salt & black pepper, & fry until the mushrooms are a little caramelised. Pour in the blended sauce & 1 cup of the pasta water. When it starts to bubble a little add the prepared pasta, toss well, season with a little more salt & black pepper then serve with chopped walnuts, scallions, more fresh baby spinach & a light drizzle of good quality olive oil.


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