![]() ![]() Is this recipe healthy? Yes! This dish is loaded with protein and fiber thanks to the red lentil pasta, and it’s filled with vegetables. ![]() Stir in the plant-based cream cheese and top with chopped almonds.Stir in spinach and let sit for 1 minute to allow the spinach to wilt.Add the red lentil pasta, vegetable broth, marinara sauce, and fire-roasted tomatoes.In a large skillet, add the plant-based butter and cook over medium heat.(If you don’t see it at the kiosk at the store’s entrance, just ask customer service for a flyer!) How to Make Red Lentil Pasta Mariani Marcona Almonds are on sale, too, so stock up! Check out the Extra Savings flyer in the store, or online or look for shelf signs in the store to see the savings during the promotion. I snagged all of these ingredients at Publix, and right now, they’re running some great deals on a few of my favorite plant-based products! Barilla Red Lentil pasta is 2 for $5, and Kite Hill Plant-Based Butter Alternative is 2 for $8. They added a salty, umami flavor without any dairy! Marcona almonds– I found that chopped Marcona almonds were a wonderful substitute for Parmesan cheese.Plant-based cream cheese– Kite Hill’s plant-based cream cheese is so rich and creamy– you wouldn’t know it’s vegan! Just a bit of this helps create a velvety, creamy sauce.Spinach– A few handfuls of spinach are an easy way to add more greens to this meal.Tomatoes– Fire-roasted diced tomatoes are my favorite, but regular diced tomatoes will work just fine.Marinara sauce– Pick your favorite marinara sauce! I look for a sauce without added sugar.Broth– I like using vegetable broth to simmer the pasta, so it adds even more flavor.You could substitute with an Italian seasoning blend, which tends to rely heavily on oregano. Oregano– I love the savory, earthly flavor that dried oregano adds to this dish.Red pepper flakes– This adds a spicy flavor, but if you want to keep this recipe milder or kid-friendly, you can leave them out.Garlic– Garlic is a must! I get the pre-peeled whole cloves and mince them in a garlic press.Onion– I used a yellow onion but white is fine, too!.Plant-based butter– Rather than using traditional butter, I used Kite Hill’s Buttery Spread to keep this recipe vegan.Barilla also makes chickpea pasta, so be sure to try that, too! Pasta– I used Barilla’s Red Lentil Penne pasta. ![]()
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