Give spaghetti night a twist! Try this Plant-Based Protein Green Lentil Spaghetti recipe with broccoli, edamame and tahini.
Give spaghetti night a twist! Try this Plant-Based Protein Green Lentil Spaghetti recipe with broccoli, edamame and tahini.
1, 8 oz Ancient Harvest Plant-Based Protein Green Lentil Spaghetti
2 and ½ tbs olive oil (divided)
¼ cup shallot, diced
3 cups thinly broccoli florets, sliced
⅔ cups chickpeas, rinsed and drained
½ to ¾ cup unsweetened almond milk (or 2%)
5 tbsp tahini, stirred well
2.5 tbsp lemon juice
2 medium garlic cloves, chopped
1 tbs + 1 tsp gluten-free tamari
Salt to taste
½ cup shelled edamame, steamed (optional)
Sriracha (optional)
Cook spaghetti according to package instructions, until just tender.
Drain and rinse in a colander with cold water to stop the cooking process.
Heat a large pan over medium with ½ TBSP olive oil. Cook shallot until it starts to brown. Stir frequently. Add broccoli and teh chickpea cook until and cook until heated through.
While this is cooking make the sauce, combine the almond milk, tahini, tamari, lemon juice, and garlic. Stir well and adjust the salt to taste.
Add the sauce to the pan and stir until hot. Toss in the pasta and cook until heated through.
Season with salt to taste. If desired, top with Sriracha and edamame.
