Servings: 3
Prep time: 5 min Cooking time: 15 min
Ingredients
Red Pepper Sauce
2 Tbsp extra virgin olive oil
2 roasted red bell peppers (if using from a jar, rinse the peppers with water to reduce sodium)
1/2 shallot, chopped
2 garlic cloves, chopped
1 Tbsp lemon juice
1 Tbsp nutritional yeast
1/2 tsp kosher salt
3/4 tsp black pepper (use less if you don’t like the peppery kick)
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
1/2-1 cup water (to desired thickness)
Pasta
1 tsp avocado oil
8 oz baby bella mushrooms
6 oz whole wheat pasta (chickpea, whole grain, and lentil pastas work well too)
Directions
1. Cook pasta: Follow package directions. Strain and rinse after cooking, leaving in colander until ready to mix with sauce.
2. While pasta is cooking, prepare sauce: blend all sauce ingredients in a high-speed blender until smooth, at least 60 seconds.
3. Cook mushrooms: In the same pot you used to cook the pasta, heat avocado oil on medium heat. Add mushrooms to the pan and cook until caramelized, stirring occasionally. When done cooking, about 5 minutes, remove heat and season with a pinch of salt and pepper.
4. Add pasta and sauce to the pan with the cooked mushrooms. Divide into 3 servings and enjoy.
Notes: Use a legume-based pasta to increase protein.
