Ingredients
Directions
Bring a large stovetop pot of water to a boil. Add the penne and leeks. Cook according to pasta package directions. During the last 5 minutes of cooking, add the asparagus and tomatoes. During the last two minutes, add the artichoke hearts and cooked lentils.
Meanwhile, add the washed and chopped spinach to the colander you’ll use to drain the pasta.
Once the pasta is tender, drain the pasta, veggies, and lentils in the colander, over the spinach. Stir everything together while in the colander to eliminate any excess water. Set aside.
Make the sauce: Add the tahini, two tablespoons of nutritional yeast (save the other two tablespoons for later), lemon juice, garlic, water, and salt and pepper, if using, to a large bowl and whisk together until combined.
Transfer the penne mixture to the large bowl with the dressing. Stir until the ingredients are fully coated.
Stir in the green onion and top with the remaining two tablespoons of nutritional yeast and red pepper flakes, if desired. Taste for additional salt and pepper, if desired.
Chef's Notes
Substitutions
For the pasta, consider using chickpea, edamame, lentil, or other high-protein, legume pasta of choice.
Instead of leeks use white or yellow onion.
Use hearts of palm in place of artichoke hearts.
Substitute other organic tomatoes (chopped) of choice in place of cherry or grape tomatoes.
Instead of lentils, use another legume like green peas, chickpeas, or edamame.
Substitute another leafy green of choice in place of the spinach.
Prep Ahead
Make the lentils ahead of time, if using homemade, and store in an airtight container in the refrigerator for up to 3 days or freeze for up to three months.
Make the sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Bring a large stovetop pot of water to a boil. Add the penne and leeks. Cook according to pasta package directions. During the last 5 minutes of cooking, add the asparagus and tomatoes. During the last two minutes, add the artichoke hearts and cooked lentils.
Meanwhile, add the washed and chopped spinach to the colander you’ll use to drain the pasta.
Once the pasta is tender, drain the pasta, veggies, and lentils in the colander, over the spinach. Stir everything together while in the colander to eliminate any excess water. Set aside.
Make the sauce: Add the tahini, two tablespoons of nutritional yeast (save the other two tablespoons for later), lemon juice, garlic, water, and salt and pepper, if using, to a large bowl and whisk together until combined.
Transfer the penne mixture to the large bowl with the dressing. Stir until the ingredients are fully coated.
Stir in the green onion and top with the remaining two tablespoons of nutritional yeast and red pepper flakes, if desired. Taste for additional salt and pepper, if desired.
