Photos courtesy of Jane Velez-Mitchell.
Kenwa’s Red Lentil Pasta Dish
2 cloves garlic
1/2 bunch broccoli
/4 bunch cauliflower
1/4 bunch asparagus
1 cup pine nuts
1 tspn salt
Vegan cheese shreds of your choiceTake Box of red lentil pasta ( or any pasta of your choice.
Place pasta into pot of boiling water.
Lower heat and allow to simmer for 10 mins ( or until pasta is cooked).
While pasta is cooking-
Chop into bite sized pieces:
Place in a colander over a pot of boiling water and steam.
If no colander available, then blanch in a pot with 1 inch water until the vegetables turn bright colors.
Remove from water and heat.
Also mince 1- 2 cloves fresh garlic
Slice 1 lemon into squeezable sized wedges.
Once pasta is tender, remove from heat. Drain the water and rinse the pasta in cold water.
In same pot:
Cover the base of the pot with olive oil.
Heat the pot .
Add chopped garlic, sea salt ( or Himalayan salt)
And pine nuts.
Put lid on pot ( to prevent oil from splattering) and bring heat to low.
Then remove lid and stir. Add pasta and blanched ( or steamed vegetables).
Add vegan cheese.
Remove from heat and add lemon juice