Green Lentil Elbows with Roasted Mushrooms & Pumpkin Seed Pesto

Serves 4

Ingredients

• 1 box Tolerant Green Lentil Elbows
• 1 pound mixed mushrooms, cleaned and halved
• 1 head of garlic, peeled
• 2 tablespoons vegetable oil
• ½ teaspoon fine sea salt
• 2 tablespoons balsamic vinegar

For Pesto

• 2 cups arugula, loosely packed
• ⅓ cup pumpkin seeds, toasted
• 2 tablespoons nutritional yeast
• 1 tablespoon white miso
• 1 garlic clove, chopped
• ½ cup olive oil
• Salt to taste

directions

1. Cook Tolerant Green Lentil Elbows according to package directions. Set aside.
2. Preheat oven to 425℉.
3. Toss mushrooms and garlic with oil and salt. Spread mushrooms and garlic out in a single layer on a baking sheet and roast until browned for 20 minutes. Drizzle with balsamic vinegar and return to oven for 5 minutes.
4. In a food processor, combine arugula, pumpkin seeds, nutritional yeast, miso, garlic, and salt. Process until finely ground. With the machine running, add oil in a thin stream until incorporated.
5. In a serving bowl, toss pasta with pesto and top with mushrooms.
6. Enjoy!