Let’s face the facts, there aren’t many things that can compare to a good bowl of pasta. In the past I would rarely eat pasta, even if it was a healthier pasta option, I sort of just limited my intake assuming it would lead me to gain weight. Ever since I began food combining my pasta intake has increased… a lot! Interestingly enough I have not gained any weight, in fact, I have only lost weight, and this is because when foods are combined properly they digest properly and don’t cause weight gain.
This pasta is something I kept making because I generally always have the ingredients in my house and Kris and I ended up loving the combination so much that we eat it almost weekly. This is my go to, easy dinner when I don’t want to overthink it and am in the mood for a good hearty, bowl of pasta!
I generally make this for just Kris and I, depending on how hungry we are and how much pasta was in the package we used, we often finish the whole dish or we end up having some leftovers for lunch the next day!
Mushroom Spinach Lentil Pasta
Ingredients
- 1 package lentil pasta
- 1 cup cremini mushrooms sliced
- 1 bell pepper sliced thinly
- 1 tbsp avocado oil
- 1 jar tomato sauce I use Rao’s
- 3 cups spinach
Instructions
- Boil pasta according to package directions, I like to cook mine a little al dente. Strain and set aside.
- In the same pot on medium heat, add a little avocado oil, let it heat up, add in mushroom and bell pepper. Sauté for about 4-5 minutes until vegetables begin to soften.
- Add in tomato sauce and combine well with vegetables and let it all come to a simmer, 2-3 minutes. Add in spinach and mix it in letting it wilt, this takes no longer than 1 minute.
- Add in your lentil pasta, combine everything and enjoy!
SHOP LE CREUSET CANADA
No products in the cart.