Lentil, Edamame & Arugula Pasta in Cashew Dressing

This is my eldest’s current favorite dish. She keeps saying, “Mom, you should make that pasta I love for dinner!” It is the perfect meal on warm summer nights. It is fresh and light, but seriously tasty, and can be made completely or partially in advance. You can also serve it warm or cold.

Even though my peeps hear me talk about how we shouldn’t worry about getting enough protein, they still have moments where they make it a focus. This recipe loads up the plant-based protein, which you can never go wrong with. (I worry about all of those powders and bars that are all the rage…)

This Lentil, Edamame & Arugula Pasta dish is loaded with legumes and has 20 grams of protein per serving. Your average 130 pound woman should get 48 grams of protein in her diet each day. You are almost half way there with this dish. Dont’ forget, too much protein is harmful and increase the risk of various diseases. We would be better off just letting go of the concern for protein and focusing on consuming a large variety of quality whole foods and fiber! That is what our body really needs.

I love this one minute video by Dr. Neal Barnard on the topic of protein.

For more information on the importance of fiber, check out Dr. Will Bulsiewicz and his book Fiber Fueled. https://theplantfedgut.com/

This pasta recipe is a take off of a Fresh Prep meal. I modified it to make it healthier, by adding some good and taking out some less good. 😆

I hope you enjoy it and share with friends. There is something beautiful about sharing good food and recipes with others. Even though it takes time to create meals, it is a sign of love and community to break bread together. All without hurting any sentient beings. ❤️

Lentil, Edamame and Tomato Pasta in Cashew Dressing

Print

Serves: 5-6 Prep Time: 25 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 1/2 cups dry pasta (fusilli, gemelli, penne, etc.)
• 2 cups arugula
• 1 - 398 ml can of brown lentils, drained and rinsed
• 1 cup frozen, shelled edamame beans, soaked in hot water until luke warm, can also be steamed if you prefer for 3-4 minutes
• 1 lemon, zested and juice of half
• 1/2 cup baby tomatoes, diced
• 1/2 cup red onion, diced
• 1 avocado, sliced
• 1/4 cup packed basil, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons cashew butter (or tahini)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 teaspoon garlic, diced
• Salt and pepper to taste

Instructions

1. Boil a pot of salted water. Cook pasta a la dente following instructions on package. Drain, rinse and let cool.
2. Warm up edamame.
3. In a large bowl, mix together: cashew butter, garlic, nutritional yeast, Dijon mustard, lemon zest from the entire lemon, juice from half of the lemon, apple cider vinegar, olive oil and water. Season with salt and pepper.
3. Dice tomatoes, red onion, dill and slice basil. Drain and rinse the lentils. Place ingredients into large bowl with the dressing.
4. Next, add the pasta and the edamame. Mix well and add the arugula. Stir.
5. Top with sliced avocado and add salt and pepper to taste.
6. Slice the remaining half of the lemon and offer it on the side.

www.thevibrantveggie.com