Lentil Pasta w/ Butternut Squash, Spinach & Mushrooms

Ingredients

• 1 large butternut squash, seeded and cut into small cubes

• 3 medium shallots, halved

• 1 small package of mushrooms, sliced

• 6oz spinach

• 1lb of lentil pasta (We split half red lentil, half green lentil)

• 1 cup reserved pasta water

• 1 tsp garlic powder

• 3 cloves of garlic, chopped

• 1 tbsp brown sugar

• Sea salt

• Olive Oil

Directions

1. Preheat oven to 400° F.

2. Add the cubed squash and shallots to a baking sheet. Drizzle with olive oil and season with the garlic powder and sea salt. Roast for 25-30 minutes or until the squash is starting to brown. Halfway through the cooking process flip the vegetables to ensure an even cook.

3. In a large skillet add mushrooms, garlic, olive oil and brown sugar, saute until soft. Add in the spinach and cook until the spinach has withered down.

4. Cook lentil pasta as directed on box until al dente. Before straining, reserve 1 cup of pasta water.

5. Once the spinach and mushroom mixture has finished cooking, stir in the 1 cup of reserved pasta water along with the cooked lentil pasta.

6. Mix in the cooked butternut squash and shallots, stir to combine and serve.

#Veggies #GlutenFree #Garlic #CornFree #MainCourse #Healthy