Lentil Rotini & Homemade Vegan Cheese Sauce
This veggie rich recipe features our Complete Protein Lentil Rotini for a delicious and satisfying vegan friendly meal. Top it off with a cheese sauce that'll have your people cheering for more!
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10
Prep Time
-
35
Cook Time
-
x4
Servings
Lentil Rotini
Vegan Cheese Sauce
- 2 Small Yellow Potatoes (cut up)
- 2 Orange Carrots (peeled/cut up)
- 1 Small Parsnip (peeled/cut up)
- 1.5 Tbsp. Olive Oil
- 2-3 Cloves Garlic (minced)
- 1/2 Yellow Onion (diced)
- 1/4–1/2 cup Milk
- *Please note: amount of milk needed depends on consistency of sauce preferred.
- 1.5 tsp. Lemon Juice
- 2 tsp. Dijon Mustard
- 1/2 tsp. Coconut Aminos
- 1/2 tsp. Salt
Vegan Cheese Sauce
- Start off by adding potatoes, carrots and parsnips to a medium-sized pot, and cover vegetables with water. Also add a pinch of salt.
- Bring to a boil, then simmer approx. 20 min, until veggies are soft and easily pierced with a fork.
- While those are cooking, sauté onion and garlic in a little olive oil (about 1/2 tbsp). Once done, remove from heat and set aside.
- Next, drain vegetables, and add them to a high-powered blender.
- To the blender also add all of the sauce ingredients included in this recipe.
- Blend until creamy and smooth, approx. 1 min.
- Pour sauce over veggies, pasta etc.
- Serve & Enjoy!
- Prepare Modern Table pasta as directed on box.
- Then, add a small amount of cheese sauce to pot and stir to evenly coat.
- Divide pasta between 3-4 bowls
- Top with cooked peas, cherry tomatoes (halved), salt, pepper and additional sauce, as desired.
Recipe credit: @lunchesandlittles
Shop now for our Complete Protein Rotini Pasta!
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