Prep/Cooking Time:

Serving Size:

Ingredients

• 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

Method

1. Bake 1/4 butternet pumpkin on 200c for 40 mins
2. Once pumpkin is cooked, boil pasta according to package.
3. In a separate pan, use a dash of extra virgin olive oil to saute garlic and mushrooms for 3 minutes.
4. Next, add in the silverbeet for a further 3 minutes. Season with salt & pepper and set aside.
5. To make the Bechamel sauce, use a high-powered blender to combine the ingredients until smooth and creamy.
6. Divide boiled pasta evenly between three bowls.
7. Pour ⅓ of the pasta sauce over each dish, and top with the sauteed garlic vegetables.
8. Serve with a dash of chilli flakes or nutritional yeast, if desired