RECIPE : 7 ingredients – spicy creamy lentil mushroom sauce with zucchini noodles | cooking with leftovers

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who said it should be complicated or expensive to eat delicious, healthy, eco- and tummy-friendly food ?
this recipe for vegan creamy lentil mushroom sauce with zoodles has only 7 ingredients and it’s super quick to throw together

i know you love these cooking with leftovers recipes, and why shouldn’t you – it’s a great way to reduce waist at the same time as being friendly to your budget because you’re using what you’ve got.

so what was in my fridge this week ? lentils !
here in germany they have a lovely kind of lentils that they don’t sell in normal swedish supermarkets, called berg linsen ( ‘mountain lentils’ in english i think ). they are like a cross between beluga lentils and puy lentils almost, chewy and small. they cook in about 20-30 minutes and they are heaven !

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besides from the lentils, i had some need-to-be-eaten-now looking mushrooms, and a head of broccoli on the verge of sadness.
that together with a busy week ( meaning no time to be complicated in the kitchen ) and i threw together this dish, which turned out to be completely super delicious in all its simplicity.
white pepper is the star of the show in this dish, so don’t be shy with it !

like always, use whatever you have – kale, spinach or cabbage would work great instead of broccoli, half-mashed beans instead of lentils, use your imagination ^.^

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zucchini noodles with spicy creamy lentil mushroom sauce
serves 2
1 zucchini, spiralised or grated ( can be exchanged for regular pasta of course )
1.5 cups cooked lentils ( i used berg linsen, but any kind of chewy lentil will work )
1 cup sliced mushrooms, like cremini
2 cups broccoli florets
2 large garlic cloves, minced
white pepper, to taste
white miso paste, to taste

serving suggestion :
nutritional yeast, lemon juice, chilli flakes, scallion or red onion slices, basil

– sauté the mushrooms and broccoli in water and garlic. add a healthy amount of white pepper, don’t be shy. when softened, add the lentils and heat.
– you can choose if you want the zoodles to be raw or quickly heated in a pan.
– add the miso at the very last when the sauce is cooked. how much to use depends on your tastebuds and the brand, but i’d use at least 1 tbsp per person.
– delicious just like that, or topped with whatever else you have at home. i love it with nutritional yeast of course ( vegan cliché over here ) and with lemon juice, chilli, red onion slices and basil. enjoy !

love // jenny

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7 Comments

  1. Noooo, please not “cups”! Whenever I try to convert these, things go wrong. Could I politely request grams or millilitres? :-)

  2. this looks great ! about how much water do you use when cooking the mushrooms and broccoli ? when you instruct to add miso to the sauce, you’re talking about that same, now veggie-infused water, right ? thank you ! i’m going to try this at home :D

  3. Ooh, I made an adapted version of this today (no lentils, regular linguine pasta, black pepper instead of white, and a little olive oil drizzled over it all before serving) and it was so incredibly good.

    Så. väldans. gott. Så gott att jag helt glömde bort att fotografera.

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