Chicken Sausage, Mushroom and Spinach Lentil Pasta
I know many of us are looking for recipe ideas as we are in full quarantine mode. I was thinking how this would be such a great time to learn complicated or new recipes but the reality is it is hard to get groceries due to low supply, no grocery delivery and the risk of actually going to the grocery store. So we will have to make due with recipes that use minimal and long lasting ingredients. I have been making an effort to keep greens in the fridge, at least for the time being but you could also swap the spinach for a frozen broccoli or spinach. I am going to do my best to post a recipe per day. Please let me know if you have any questions or if I can help you guys get through this in any way. I am here for you!
Ingredients:
1 box red lentil pasta (can swap for regular pasta or chickpea pasta)
1/2 box of mushrooms
4 cups spinach
3 organic chicken sausages
2 cups tomato sauce
Dash of salt and pepper
Dash of red chili flakes
Optional 1 tbsp of nutritional yeast
Option to add mozzarella cheese
Directions:
Bring 6 cups of water to a boil and add the box of pasta. Let it cook for 6-8 minutes or until soft
While the pasta is cooking, slice the sausage and prepare a large sauce pan with 3 tablespoons of olive oil
Add the sausage, mushrooms and spinach to the pan. Let it until spinach has wilted and the sausage has browned. Add 1 cup of the tomato sauce to the pan.
When the pasta is finished, drain the water and add back to the pot. Add the sausage, mushroom and spinach mixture to the pasta with the rest of the tomato sauce.
Stir in the salt, pepper, chili flakes and nutritional yeast. Add cheese if you are using cheese. Serve hot and enjoy a dinner that took 10 minutes to make! I like to pair it with a kale salad. Last night I made a kale, cucumber, raisin, and toasted almond salad with a lemon tahini dressing.