This easy vegan lentil pasta is the ultimate quick and easy recipe for you busy bees who want to eat well. It’s so incredibly delicious thanks to the healthy avocado cream made from fresh avocado, almond milk, nutritional yeast, lemon juice, apple cider vinegar, salt, pepper and chilli flakes.
What Are The Different types of lentil pasta?
There are so many lentil and gluten free pastas that would work well in this recipe. I chose to make this easy vegan dinner recipe with pea pasta because it’s Mr B’s favourite but red lentil, mung bean, chickpea, edamame, quinoa, buckwheat or brown rice pasta would be nice too.
You can also make this vegan lentil pasta recipe with spiralized courgette or butternut squash for a low-carb, all veggie, plant powered dinner. That’s how I make it for me.
Easy Vegan Lunch Ideas
Got leftovers? It’s so tasty the next day too. Simply place in a glass of BPA free Tupperware and store in the fridge overnight.
For extra sweetness, some sun-dried tomatoes work well in this healthy vegan Pasta recipe too.
I hope you enjoy it guys. Jo x
Vegan Lentil Pasta with Avocado Cream
INGREDIENTS
- 125 g lentil pasta of choice (pea, mung bean, red lentil, chickpea or brown rice pasta. Alternatively you can use courgette or pumpkin noodles for a low-carb alternative)
- 100 g broccoli
- 1/4 cup edamame beans or peas (use mangetout or sugar snap peas for a low-carb option)
DAIRY FREE AVOCADO CREAM
- 1 large avocado
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp apple cider vinegar
- 1 tbsp almond or cashew milk I like
- Pink Himalayan or sea salt, to taste
- Cracked back pepper, to taste
TO SERVE
- 25 g pine nuts
- up to 1/2 tsp chilli flakes
- Cracked black pepper
- 2 tbsp nutritional yeast
- Drizzle of extra virgin olive oil
Method
- Place the pine nuts in a non stick frying pan and toast on a medium/ low heat until golden. Remove from the pan and allow to cool.
- Boil the pasta as per directions on the packet. Approximately 7 - 9 minutes.
- Meanwhile, place all the avocado cream ingredients in a blender and blitz until smooth or use a stick blender.
- Add the broccoli and edamame beans for the last 2 - 3 minutes. (Option to steam the broccoli if you prefer and drizzle with a little olive oil and salt.)
- Drain the pasta and vegetables and toss with the avocado cream.
- Top the vegan lentil pasta with toasted pine nuts, nutritional yeast, chilli flakes, cracked black pepper and a drizzle of olive oil.
