Since this dish contains mushrooms and my hubby absolutely hates them, you may have guessed that he was out of town when I made this dish with the last package of lentil pasta we have.

Also, ever since my hubby had an MS flareup for the first time in 10 years at the beginning of the year we are being very careful with what we eat. As a vegan, I used to eat legumes or whole grains almost every day, now it's more like once every week. But that's fine.

I really love the flavor of the lentil pasta I could eat it every day, but hey my hubby's health is more important and we wouldn’t have it any other way than to combat disease through the power of food and lifestyle changes rather than relying on conventional medicine.

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"Let thy food be thy medicine and medicine be thy food" - Hippocrates

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RED LENTIL PASTA WITH LEEKS AND MUSHROOMS IN A CREAMY CASHEW SAUCE

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INGREDIENTS (SERVES 2-3)

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• 1 package of red lentil pasta (250g)
• 1 cup onion, chopped
• 4 cups leeks, chopped
• 3 cups mixed mushrooms, sliced (i used beech, shitake, and king oyster mushroom)
• 2-3 cloves of garlic, minced
• 1 tbsps lemon juice
• ½ cup veggie stock
• 1 cup cashew cream (see notes on how to make your own)
• Himalayan pink salt and black pepper to taste
• Pinch of dried tarragon
• Nutritional yeast (optional topping)
• Fresh parsley (optional topping)

Notes: How to make cashew cream

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To make cashew cream soak cashews in boiling water for about 30 minutes to soften them up. When soaked, drain the cashew and use new filtered water to blend them at high speed to make cashew cream. Use a ratio of 1 cup cashews to 1.5 cups of water.

DIRECTIONS

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Saute onions in a pan for a few minutes, then add the chopped leek and cook until soft. This will take about 5 minutes. Then add minced garlic and cook for 2-3 minutes more. Add lemon juice for an extra kick.

Meanwhile, boil water to cook the lentil pasta. Boil according to the instructions on the package. When al dente, drain and set aside.

In a separate pan, cook mushrooms until golden in vegan butter or cooking oil of your choice. You can cook them with the leek mixture too but I prefer them baked separately to create beautifully browned mushrooms that add to their flavor. Transfer the mushrooms to the leek mixture and add about ½ cup of veggie stock to the pan to get out all the mushroom cooking flavors.

Mix the leek, mushrooms, veggie stock, and 1 cup of cashew cream (see notes). Mix well and season with salt, pepper, and tarragon to taste.

Add cooked lentil pasta to a plate or bowl. Top with leek-mushroom sauce, fresh parsley (from the garden), and nutritional yeast for an extra cheesy flavor.

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ

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