Protein-Packed Mushroom Pasta Salad

Preparing a delicious meal doesn’t need to be complicated or even require a ton of ingredients. In fact, nutritious and flavorful recipes can be created with just a couple vegetables and a few spices that are probably already in your pantry. And with Ancient Harvest Plant-Based Protein Pasta Green Lentil Penne, adding up to 25g of plant-based protein is easier than ever! So grab your favorite veggies – or in this case, some carrots and a package of mushrooms – toss in spinach for extra filling fiber, and enjoy.

Ingredients

1 box Ancient Harvest Plant-Based Protein Pasta Green Lentil Penne
2 tablespoons olive oil
8 ounces sliced mushrooms
½ onion, diced
3 cloves garlic
1 cup shredded carrots
2 cups spinach

For the Dressing:

2 cloves garlic, finely minced
1 tablespoon grated ginger
¼ cup apple cider vinegar
½ teaspoon Dijon mustard
3 tablespoons honey
1 tablespoon Liquid Aminos
1 teaspoon sesame oil
1 teaspoon Sriracha
¼ cup olive oil
¼ teaspoon black pepper

Directions

Bring a pot of water to boil and cook pasta according to package instructions.
Add olive oil to a skillet over medium heat, add mushrooms and cook until caramelized on the edges, about 8 minutes. Add more olive oil, if necessary, then reduce heat to low. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 2-3 minutes. Add pasta and gently toss.
Whisk together all dressing ingredients and set aside.
Add spinach to a large serving bowl and toss with mushroom pasta mixture. Drizzle with dressing and serve.

Protein-Packed Mushroom Pasta Salad

Ingredients

For the Dressing:

Directions

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