Butternut Noodles with Creamy Garlic Mushrooms & Lentils (Vegan + GF

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, medium
  • 1/2 tsp Garlic powder or 2 garlic cloves
  • 10 white cup Mushrooms
  • 90 g Puy lentils, cooked
  • 3 Sage, fresh leaves

• Refrigerated

  • 120 ml Almond milk, unsweetened

• Baking & Spices

  • 1 tbsp Arrowroot powder or tapioca flour
  • 4 tbsp Nutritional yeast flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on wallflowerkitchen.com

Description

Ingredients

• 1 tbsp olive oil
• 1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles)
• Approx 10 white cup mushrooms, peeled and sliced
• 90g / ½ cup cooked puy lentils*
• Few fresh sage leaves, roughly chopped
• ½ tsp garlic powder or 2 garlic cloves, minced
• 120ml / ½ cup unsweetened almond milk
• 1 tbsp arrowroot powder or tapioca flour
• 4 tbsp nutritional yeast flakes

Directions

• In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften.
• Add the mushrooms, lentils and sage and cook for 5 minutes.
• Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles. As it heats, it will begin to thicken. Once thick and creamy, remove from the heat and stir in the nutritional flakes.
• Season with salt and pepper and enjoy!

Nutrition