High Protein Quick Creamy Red Lentil Penne with Spinach

Preparation Steps

1. Cook the penne

   Bring a large pot of water to a boil. Add the red lentil pasta and some of the salt, cook according to the packet until just tender, then reserve a mug of cooking water and drain.

2. Soften the onion and garlic

   Meanwhile, warm the olive oil in a large deep frying pan over medium heat. Add the finely chopped onion and cook until softened, then stir in the minced garlic and cook briefly until fragrant.

3. Cook off the spinach liquid

   Add the frozen spinach, cover and cook over medium heat, stirring occasionally, until fully thawed and steaming hot. Remove the lid and cook over medium-high heat until the excess water has evaporated and the pan no longer looks "soupy".

4. Make the creamy sauce

   Reduce the heat to low. Stir in the oat cream, nutritional yeast, ground nutmeg, black pepper and remaining salt, then simmer gently until the sauce coats the spinach. Here, you have two choices, let it as it is, or if you have difficult people at home who don't like to chew : just blend everything into a smooth sauce !

5. Toss and serve

   Add the drained red lentil pasta and gently toss until evenly coated. If the sauce is too thick, loosen it with a little reserved pasta cooking water and serve hot.