Olive Oil Pasta With Walnuts, Lentils, And Red Peppers

Name: Olive Oil Pasta With Walnuts, Lentils, And Red Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 79 milliliters cooked lentils; 2 Tbsps good quality extra virgin olive oil; 1 teaspoons dried basil (fresh would be lovely!); 1 teaspoons garlic powder, or to taste; 2 Tbsps ketchup; 1 teaspoons kosher salt, or to taste; 5 Tbsps nutritional yeast (gives it a creaminess); 59 milliliters chopped red pepper (optional); 1 pinch Pinch red pepper flakes; 118 milliliters 1-2 tbsp medium heat salsa (I used Simply Natural brand); 85 grams serving spaghetti (I used Kamut pasta); 118 milliliters spinach; 59 milliliters chopped walnuts, dry toasted

Olive Oil Pasta With Walnuts, Lentils, And Red Peppers is a vegan main course. One portion of this dish contains around 44g of protein, 44g of fat, and a total of 998 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have pepper flakes, spaghetti, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.