Lentil, Edamame and Tomato Pasta with Cashew Dressing

Get setIngredients

• 1 1/2 cups dry pasta (fusilli, gemelli, penne, etc.)
• 2 cups arugula
• 1 - 398 ml can of brown lentils, drained and rinsed
• 1 cup frozen, shelled edamame beans, soaked in hot water until luke warm, can also be steamed if you prefer for 3-4 minutes
• 1 lemon, zested and juice of half
• 1/2 cup baby tomatoes, diced
• 1/2 cup red onion, diced
• 1 avocado, sliced
• 1/4 cup packed basil, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons cashew butter (or tahini)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 teaspoon garlic, diced
• Salt and pepper to taste

Recipe yield: 5-6. Shown for cooking scale, not as a health score.

Make itInstructions

1. 1. Boil a pot of salted water. Cook pasta a la dente following instructions on package. Drain, rinse and let cool.2. Warm up edamame.3. In a large bowl, mix together: cashew butter, garlic, nutritional yeast, Dijon mustard, lemon zest from the entire lemon, juice from half of the lemon, apple cider vinegar, olive oil and water. Season with salt and pepper.3. Dice tomatoes, red onion, dill and slice basil. Drain and rinse the lentils. Place ingredients into large bowl with the dressing.4. Next, add the pasta and the edamame. Mix well and add the arugula. Stir.5. Top with sliced avocado and add salt and pepper to taste.6. Slice the remaining half of the lemon and offer it on the side.

2. www.thevibrantveggie.com

Adapted from thevibrantveggie.com