1/3 cup lentil pasta (from Trader Joe’s)
1 Tsp vegan butter
1/3 cup onion, diced
1 clove garlic, minced
4 cremini mushrooms, sliced
1/2 cup frozen peas
1/2 cup frozen corn
1 large handful of spinach
1 tbsp Italian herbs
Pinch of salt and pepper
1/4 lemon zest
Vegan Parmesan to taste
Optional nutritional yeast
Cook pasta as directed. Meanwhile, heat butter in pan. Once hot, add onions and garlic until fragrant. Add mushrooms, then peas and corn, stirring frequently.cheese at the last minute. Plate and add lemon zest. Season with salt, pepper, Italian seasoning. Add cooked and drained pasta and stir. Toss in spinach and Parmesan at the last minute, remove from heat and plate, and then sprinkle lemon zest on top. Serve hot.
