Yields4 Servings
Total Time35 mins
 10 oz Box Pasta Lensi Yellow Lentil Penne Rigate
 2 tbsp Oil
 1 Yellow onion, diced
 5 Cloves garlic, minced
 2 tsp Curry powder
 15 oz Can coconut milk (full fat)
 1 tsp Salt (or add to taste)
 10 oz Baby bella or cremini mushrooms, sliced
 2 Handfuls of fresh spinach
Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”
1

Cook the Pasta Lensi Yellow Lentil Penne in salted water for 6-8 minutes as indicated on package directions. Boil pasta to preferred texture using package instructions. 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 the curry powder to coat the onions for about 30-60 seconds. Pour in coconut milk and season with salt. Stir together and gently raise heat so that the sauce boils.

4

Simmer the sauce in medium low heat and add mushrooms. Stir and cover pot for about two minutes until mushrooms are cooked. If needed, add boiling pasta water, ¼ cup at a time if sauce is too thick. You’ll want enough sauce to coat your pasta.

5

Pour the drained Pasta Lensi Yellow Lentil Penne Rigate into the pot with the creamy curry sauce and stir until all the noodles are coated. Remove from heat and add two handfuls of spinach (or more if desired). Stir until spinach wilts. Serve immediately and enjoy!

Ingredients

 10 oz Box Pasta Lensi Yellow Lentil Penne Rigate
 2 tbsp Oil
 1 Yellow onion, diced
 5 Cloves garlic, minced
 2 tsp Curry powder
 15 oz Can coconut milk (full fat)
 1 tsp Salt (or add to taste)
 10 oz Baby bella or cremini mushrooms, sliced
 2 Handfuls of fresh spinach
Recipe provided courtesy of Peggy Exhume, “wellnesswithpeggy.com”

Directions

1

Cook the Pasta Lensi Yellow Lentil Penne in salted water for 6-8 minutes as indicated on package directions. Boil pasta to preferred texture using package instructions. 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 the curry powder to coat the onions for about 30-60 seconds. Pour in coconut milk and season with salt. Stir together and gently raise heat so that the sauce boils.

4

Simmer the sauce in medium low heat and add mushrooms. Stir and cover pot for about two minutes until mushrooms are cooked. If needed, add boiling pasta water, ¼ cup at a time if sauce is too thick. You’ll want enough sauce to coat your pasta.

5

Pour the drained Pasta Lensi Yellow Lentil Penne Rigate into the pot with the creamy curry sauce and stir until all the noodles are coated. Remove from heat and add two handfuls of spinach (or more if desired). Stir until spinach wilts. Serve immediately and enjoy!

Creamy Curry Yellow Lentil Pasta