Nothing is better than a comforting, warm bowl of pasta on a cold winter evening. I love this recipe because it is both dairy and gluten free. The POW pasta, which is made from red lentils – is also full of protein. The mint and lemon flavors are so tasty with the pasta. I am all about efficiency in the kitchen, and love that I can make this in under twenty minutes AND have leftovers!
Fresh Mint & Pea Pasta
// Ingredients – serves six
16 ounces (1 box) of pasta (I used POW, made from red lentils)
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 1/2 cup frozen peas
1/4 cup fresh mint, chopped
3 tablespoons nutritional yeast
2 tablespoons hemp seeds
1 tablespoon sunflower seeds
1/2 tablespoon lemon zest
Juice of 1 lemon
black pepper & sea salt to taste
Cook pasta according to the box instructions.
In a large skillet, saute shallots & garlic in olive oil, over medium heat for about 5 minutes.
Add the peas, and cook until warmed through.
Once pasta is cooked & strained, add to skillet.
Stir in remaining ingredients & toss until evenly coated.