Today (21st June), Michele posted a fab. vegan recipe on her vegan.sheknows web-site titled ‘Kalamata olive, lentil and spinach penne’.
‘… I love this vegan pasta recipe because it is easy enough for an everyday family meal and delicious enough to take to your next potluck.
Kalamata olive, lentil and spinach penne
Serves 10
Ingredients:
- 1/2 cup lentils, rinsed
- 1 cup water
- 1 pound penne
- 1/2 cup olive oil plus more for sauteeing
- 1/2 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh parsley
- Generous pinch of salt
- Freshly ground black pepper
- 6 ounces fresh spinach, roughly chopped
- 3 Roma tomatoes, halved, seeded, chopped
- 1/2 cup minced red onion
- 1 cup sliced Kalamata olives
- 1 cup coarsely chopped walnuts
Directions:
- In a medium pot, combine lentils and water and bring to a boil. Lower heat to a simmer, cover pot, and cook lentils until tender. Set aside.
- Meanwhile, cook pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
- Meanwhile, in a food processor or blender, combine olive oil, vinegar, mustard, garlic, and parsley. Puree until smooth. Season with salt and pepper.
- Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, and onion, stirring to combine. Cover skillet and let spinach steam for 1 to 2 minutes. Remove lid and cook, stirring, until spinach is wilted.
- Transfer pasta back to the large pot and add lentils, olive oil mixture, and spinach mixture. Toss to combine. Add olives and walnuts and toss again.
- Serve immediately.
More delish vegan dinner recipes! …’
Read the recipe, view image and add your comment online at http://vegan.sheknows.com/2012/06/21/kalamata-olive-lentil-and-spinach-penne/
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Posted in: News
Posted on June 21, 2012
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