HOW TO MAKE CREAMY VEGAN PASTA // Weight Loss Meals Simplified - #2 😋

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while soy milk is a budget-friendly option.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Mince 4 cloves of garlic and dice 1 onion.

Slice 5 baby bella mushrooms thinly.

Core and slice 1 red or orange bell pepper.

Chop 2 zucchinis, using one for the sauce and spiralizing the other for zoodles later.

Start boiling water for the pasta while making the sauce.

Add 1/4 cup of vegetable broth to a skillet and sauté the onion and garlic for about 3 minutes.

Add the chopped zucchini, bell pepper, and mushrooms to the skillet.

Stir in 1/2 teaspoon each of dried oregano, red chili flakes, dried thyme, garlic powder, onion powder, and dried basil, along with 1/4 or 1/2 teaspoon of salt and freshly cracked pepper.

Add a 6 ounce can of organic tomato paste to the veggies and stir to mix well, cooking on medium-low for a couple of minutes.

Blend a 14.5 ounce can of diced tomatoes, 3 tablespoons of nutritional yeast, and 1/4 cup of soaked raw cashews for about 1 minute, then add to the skillet.

Add 1/2 cup of split red lentils and 1 1/2 cups of vegetable broth to the skillet, cooking on low for about 20 to 25 minutes, stirring occasionally to avoid sticking.

Cook the ramen noodles according to package directions once the water is boiling.

Spiralize the remaining zucchini into zoodles.

Once the sauce is done and the lentils are soft, add the zoodles and cooked pasta to the sauce and mix well.

Plate the dish, adding fresh basil, fresh thyme, and fresh grape tomatoes for presentation, along with a sprinkle of nutritional yeast.

Cooking Techniques

Equipment Needed

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Dietary

Allergens