Red Lentil Pasta With Kale and Mushrooms

Red Lentil Pasta With Kale and Mushrooms

Ingredients

1 8oz. box red lentil pasta 1 tablespoon olive oil   Pinch of red pepper chile flakes 1 bunch lacinato kale, stem removed, leaves chopped 1 cup cremini mushrooms, stems removed, quartered ¼ teaspoon salt, pepper   1 teaspoon dried Italian seasoning  1 teaspoon garlic, minced ½ lemon for squeezing  Grated vegan parmesan (“Violife”), as desired  Additional extra virgin olive oil for drizzling 

Procedure

1. Cook pasta according to directions.  Reserve ¼ cup of pasta cooking water. 
2. In a large skillet, over medium heat, add olive oil, chile flakes and cook for 1 minute until fragrant.   Add kale, mushrooms, Italian seasoning and a pinch of salt and pepper.   Stir and cook until mushrooms soften.  Add garlic in the last 2 minutes of cooking, being careful not to brown the garlic. 
3. Stir in the cooked pasta and enough of the reserved pasta cooking water to coat. 
4. Turn down to low heat and cook for an additional minute. 
5. Toss with grated parmesan. 
6. Squeeze fresh lemon juice. 
7. Remove from heat.  
8. Drizzle with olive oil and season with salt and pepper to taste.

Yield: 4 Servings Print