- 3 oz lentil penne (dry weight)
- 3 large or 4 small collard green leaves, chopped
- 2 green onions, chopped
- 1 garlic clove, minced (optional)
- 1 large portobello mushroom cap, chopped
- 1/2 tsp liquid smoke or a pinch of smoked salt (optional)
- 1 tsp olive oil
- 1/2 tsp soy or Tamari sauce (optional)
- 1 cup of roasted butternut cashew sauce (recipe in the notes below)
- Salt to taste
- Freshly ground pepper
- Boil about 2-3 cups of water in an electric kettle (or a pot)*
- In a pan, sauté the green onion, mushroom and garlic in the olive oil over medium heat for 2-3 minutes before adding the soy sauce, liquid smoke and collard greens.
- Mix well, then add the lentil penne and set a timer for 9 minutes.
- Add just enough boiling water to the pan to cover the penne and keep stirring. Keep an eye on the pan and add a little more boiling water each time it starts to evaporate. You’ll want there to be enough liquid to cook the penne, but not too much as you won’t be draining the pasta.
- At the 7 minute mark, add the butter nut sauce to the pan and reduce heat to low. Keep stirring for the remaining 2 minutes. Add salt to taste Tip: If the sauce is too thin, add a little cornstarch and if it’s too thick, add a little water.
- Serve topped with freshly ground pepper and enjoy!
- if you don’t have an electric kettle, you can also just add cold or room temp water, but this might increase the cooking time by 2-3 minutes.
- The recipe for the butternut sauce is from my meal prep and will make a total of about 8 cups: 1 butternut squash, peeled, de-seeded + 2 small Japanese sweet potatoes (any potato will do!) both roasted at 400F for 45 min blended with 2 1/2 cups cashews (no need to soak if you’re using a high-speed blender, otherwise quick soak in boiling water for 5 min or room temp water for 2-4 hours), 2 tbsp cornstarch (optional, just makes it thicker), 4 cups water, juice of 1/2 lemon, 2 garlic cloves, 2 tsp onion powder, 1 tsp sea salt (or more to taste) & 1/4 cup nutritional yeast.