Check out this delicious and sustainable Lentil Pasta recipe by the lovely Phoebe!
135g red lentil pasta (I use ProFusion fusilli)
1 cup broccoli florets
1 small courgette
2 cups of a selection of your favourite organic mushrooms, I’ve used chestnut & enoki
2 handfuls wild rocket.
2 tbsp Organico vegan pesto
Bring a pan of water to the boil, add the pasta & cook as per packet instructions, adding the broccoli for the final minute.
Drain & leave to one side.Meanwhile prep your mushrooms (remove tough ends & halve large ones)
Pop them into a sauté pan, season with salt & pepper & heat gently until they release their natural moisture, then finely dice the courgettes & chuck them in too, tossing to lightly toast.
Add your pasta, mix, then turn off the heat to swirl through the pesto, adding the rocket & letting it wilt in the residual heat of the pan.
Serve & dive in!