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| DESCRIPTION | SERVINGS: | serving |
INGREDIENTS
- 1 celery stalks
- 1/2 cup mushrooms
- 1/2 cup Shredded Carrots
- 1 zucchini
- 2 oz red lentil pasta Other options: Brown rice pasta or garbanzo bean pasta
- 1 cup Vegan Alfredo Sauce (Do not purchase - see recipe)
INSTRUCTIONS
- If you haven’t already, prepare alfredo sauce according to recipe directions.
- Cook lentil pasta according to package directions. (if you are cooking for one person, just cook one serving of pasta)
- Chop all vegetables that aren’t already pre-cut. Water sauté vegetables over medium high heat. Once veggies are tender, but not overcooked, add herbs and alfredo sauce and bring to a simmer.
- If serving 1 person: Stir in desired amount of sauce with pasta and refrigerate or freeze the remaining sauce for next week or a lunch substitute later this week.
- If serving 2: stir in sauce with pasta and divide between two plates.
RECIPE NOTES
This recipe accompanies the Vegan Alfredo Sauce, also on the site! If you're planning to make the Creamy Veggie Alfredo dish, make sure to print out the Vegan Alfredo sauce recipe as well. You won't regret it!
Mix this up with any veggies of your liking. Believe me, it's good with everything!!
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