The main source of protein for this one is in the pasta! That's right, if you haven't gotten your hands on some legume-based pasta you are seriously missing out on an easy and delicious way to consume gut-loving beans/pulses. In fact, this whole meal is good for your gut rich in fibre, antioxidants, prebiotics and starch. The béchamel sauce is made creamy without dairy, but instead using pumpkin which is not just a filler ingredient, but rather offers its own nutritional benefits - vitamins A, C, E, potassium, and particularly good for eye and heart health. The coconut milk is a nice whole food source of fat that can help the body absorb some of these fat-soluble nutrients. Coupled with silverbeet, mushrooms, garlic, lemon, nutritional yeast and any other spices you desire - this is an extremely nutrient-dense meal that won't leave anybody hungry 😉
- 250 g red lentil pasta, boiled according to package
- 1/2 bunch silverbeet chopped
- 150 g Mushrooms sliced in quarters
- 2 cloves garlics minced
- 1/2 tsp. extra virgin olive oil
- 1/4 butternut pumpkin sliced, no skin, baked on 200 C for 40 minutes
- 3/4 cup coconut milk or 1/2 and 1/2 with water
- 3-4 tbsp. nutritional yeast
- 1/2 lemon juice only
- 1/2 tsp. 1/2 tsp sea salt and black pepper
- Once pumpkin is cooked, boil pasta according to package.
- In a separate pan, use a dash of extra virgin olive oil to saute garlic and mushrooms for 3 minutes.
- Next, add in the silverbeet for a further 3 minutes. Season with salt & pepper and set aside.
- To make the Bechamel sauce, use a high-powered blender to combine the ingredients until smooth and creamy.
- Divide boiled pasta evenly between three bowls.
- Pour ⅓ of the pasta sauce over each dish, and top with the sauteed garlic vegetables.
- Serve with a dash of chilli flakes or nutritional yeast, if desired.