Yields4 Servings
Total Time30 mins
 10 oz Box Pasta Lensi Red Lentil Fusilli
 2 tbsp Olive Oil
 1 Yellow onion, diced
 4 Cloves garlic, minced
 2 tbsp Dried oregano
 6 oz Can tomato paste
 1 tsp Salt (or add to taste)
 ¼ cup Boiled pasta water (or more to thin out tomato paste)
 1 Zucchini, chopped small
 1 Squash, chopped small
 10 oz Baby bella or cremini mushrooms, sliced
 Garnish with fresh basil, finely minced (optional)
Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”
1

Cook the Pasta Lensi Red Lentil Fusilli in salted water for 6-8 minutes as indicated on package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.

2

While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.

3

Add salt and oregano to season the onions and cook for about 30-60 seconds. Pour in tomato paste and ½ cup of water from the boiling the pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.

4

Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.

5

Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!

Ingredients

 10 oz Box Pasta Lensi Red Lentil Fusilli
 2 tbsp Olive Oil
 1 Yellow onion, diced
 4 Cloves garlic, minced
 2 tbsp Dried oregano
 6 oz Can tomato paste
 1 tsp Salt (or add to taste)
 ¼ cup Boiled pasta water (or more to thin out tomato paste)
 1 Zucchini, chopped small
 1 Squash, chopped small
 10 oz Baby bella or cremini mushrooms, sliced
 Garnish with fresh basil, finely minced (optional)
Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”

Directions

1

Cook the Pasta Lensi Red Lentil Fusilli in salted water for 6-8 minutes as indicated on package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.

2

While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.

3

Add salt and oregano to season the onions and cook for about 30-60 seconds. Pour in tomato paste and ½ cup of water from the boiling the pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.

4

Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.

5

Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!

Vegetable Herb with Red Lentil Pasta