Vegan Penne With Artichokes, Leeks, And Lentils
Rich artichoke hearts perfectly complement the onion-y tang of leeks in this simple pasta dish that will satisfy your entire household. Green lentils add substance while a lemon-tahini sauce coats the tender noodles with creamy decadence. Season everything with extra herbs, and enjoy!
This quick and easy vegan pasta dish delivers lots of flavor with minimal effort. Lemon juice and zest give the sauce a tangy lift. This recipe can also be made with dark green leek tops for more color and texture; just be sure to slice them very thin.
INGREDIENTS
- 1 lemon
- 8 oz. dry whole grain penne pasta
- 2 cups thinly sliced leeks
- 1 12-oz. bag frozen artichoke hearts, large pieces halved
- 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
- 2 tablespoons tahini
- 1 clove garlic, minced
- ½ teaspoon cracked black pepper
- ½ cup chopped scallions (green onions)
- ½ cup chopped fresh parsley
- Sea salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Bring a large pot of water to boiling. Remove 4 strips of peel from lemon. Add penne, leeks, and lemon peel; cook according to pasta package directions. Add artichoke hearts the last 5 minutes of cooking. Add lentils the last 1 minute of cooking.
- Squeeze 2 tablespoons lemon juice into a small bowl. Whisk tahini, garlic, and cracked pepper into bowl with lemon juice. Drain pasta mixture, reserving 1 cup cooking liquid. Remove and discard lemon peel.
- Return pasta to the pot and stir in sauce, scallions, and parsley. Add ½ to 1 cup of the pasta cooking water to the mixture to help coat the pasta with sauce. Reheat gently if necessary. Season with salt and ground pepper.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/
