Yields: 5 servings, Serving size: 3/4 cup
8 ounce box of green lentil pasta
1 cup organic canned pumpkin
½ cup nutritional yeast
¼ cup cheese (I used 3 Chao tofu cheese slices)
½ cup almond milk
¼ teaspoon black pepper
2 teaspoon avocado oil
- Boil hot water and cook lentil pasta for about 8 minutes. Drain water.
- Add the pasta back into the bowl and add almond milk, avocado oil, nutritional yeast, cheese, canned pumpkin, and black pepper.
- Heat on stove top for about 5-10 minutes, stirring until all ingredients are well combined.
Nutritional facts: 323kcal, 5.4gm fat, 150mg sodium, 0gm cholesterol, 37gm carbohydrates, 12gm dietary fiber, 24gm protein
Recipes provided by:
Michelle Routhenstein, MS RD CDE CDN
Preventive Cardiology Dietitian