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Lemon Pesto Pasta Salad

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This Lemon Pesto Pasta Salad has it all; it’s flavorful, rich, delicious, quick and simple. I enjoyed my homemade lemon pesto with Pasta Lensi Lentil Pasta with Spinach and Basil, and it was so delightful. What’s better than a delicious, quick and easy meal? When it’s delicious, quick, easy AND nutritious! These days, it is rare to hear the words “fast” and “nutritious” together, but it certainly isn’t impossible! Pasta Lensi Lentil Pasta with Spinach and Basil is a legume pasta that provides 22 grams of plant-based protein per 3.5 oz serving, and it is also an excellent source of fiber and iron. What I love most is that with the new lentil & vegetable blends line, you get a blend of veggies and spices right in your pasta- more flavor, less steps! I am always trying to add more nutritious meals in my daily routine. So, when I hear I can have all that in one dish, I am all in! 

One of my goals this year is to optimize my time and spend it more intentionally. What I am discovering more and more is that being intentional with my time requires planning ahead. When it comes to preparing meals, thinking of something that is enjoyable and convenient can be a lifesaver. And what I love about this dish (besides how tasty it is) is that you can enjoy it right away or store it in the fridge and enjoy it chilled at another time without having to re-heat anything. The tomatoes, olives and splash of lemon juice give it a refreshing flavor when mixed with the boldness of the basil and garlic. And Pasta Lensi Lentil Pasta with Spinach and Basil is made with only four ingredients! Making it simple to add nutrition and flavor into each meal. Pasta Lensi Lentil Pasta with Spinach and Basil is not a swap for traditional pastas, rather it’s another way to eat healthfully and deliciously. This legume pasta is so easy and quick to prepare, which makes it convenient to focus on whipping up this delicious, colorful, flavorful, lemon pesto. I think you’ll love making this one!  

Lemon Pesto Pasta Salad

Peggy Exume
Print Recipe
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course, Salad
Servings 4

Ingredients
  

  • 1 box 9oz package Pasta Lensi Lentil Pasta with Spinach and Basil
  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons juice from lemon (or juice from ½ a lemon depending on size)
  • 1/2 cup unsalted cashews (or pine nuts, almonds or walnuts) 
  • 3 to 4 cloves of garlic
  • 1/2 teaspoon salt (or salt to taste)
  • 1 1/2 cup cherry tomatoes (halved or quartered)
  • 1 cup kalamata olives (halved or sliced) 

Instructions
 

  • Cook pasta for 5 to 7 minutes according to package directions, addingsalt to taste if desired. Drain and set aside. 
  • While pasta boils, add the basil, cashews, garlic, lemon juice andsalt to your food processor. Pulse in slightly to mix/chopingredients.  
  • Scrape down the sides of the food processor with spatula and add oil.  
  • Blend together once more until desired paste-like consistency (optional- add water for thinner pesto) 
  • Mix pesto in with pasta, then add tomatoes, olives and mix again. 
Keyword basil, easy recipes, healthy recipes, lemon pesto, pasta, pesto, salad
This post is sponsored by Pasta Lensi! Thank you so much for supporting the brands who support Veggie Peggy. All texts and opinions are my own.  

Stir Fry Veggie Pasta

With spring time and new beginnings around the corner, many of us are reminded to prioritize our health. Although my hope is that we all prioritize our health all year round, there’s something about the year being new and starting a new page that rejuvenates our health goals. I am a big proponent of making health goals easy and enjoyable. What better motivation is there than actually enjoying your journey to better health? What we choose to eat is important, but that does not mean it has to be boring. Making health goals enjoyable includes making meals simple, delicious, and of course, HEALTHY! 

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That is why I love using Pasta Lensi’s new Lentil & Vegetable Blend Pastas, because it is a legume pasta that is full of flavor. It starts with one simple ingredient, lentils, and blends in veggies and spices for extra flavor. So, when I saw there was a Lentil Pasta with Beet and Ginger, I could not wait to try it with my recipe for garlic-ginger sauce. I just knew it would be a match made in taste-bud heaven, and I was so right! And now, I am excited to share my Stir Fry Veggie Pasta with you.

This simple recipe is divided into three short parts – the pasta, the garlic-ginger sauce and the stir fry vegetables. Once done, they are combined for a delicious, healthy, plant-based dish that you can enjoy for lunch or dinner. I like to make this in batches because it is a great dish for meal prep. 

I love stir frys because they’re a  great way to top your plate with a variety of nutritious vegetables. I chose some of my favorite vegetables for this stir fry recipe, but they can easily be swapped out for vegetables of your preference. Pasta Lensi Lentil Pasta with Beets and Ginger is also loaded with plant-based goodness! We’ve got veggies on veggies going on here, and I just love it! This Pasta Lensi Lentil Pasta with Beet and Ginger is a good source of protein, iron and potassium. It is also an excellent source of fiber, it is gluten free, vegan, cholesterol-free and very low in sodium. With this bold-flavored legume pasta being simple and nutritious, it pairs perfectly with this sweet and savory garlic-ginger sauce that I hope you try out and enjoy for yourself.

This post is sponsored by Pasta Lensi. Thank you so much for supporting the brands who support Veggie Peggy! All content and opinions are my own.

Stir Fry Veggie Pasta

Peggy Exume
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 box 9oz package Pasta Lensi Lentil Pasta with Beet and Ginger

 SAUCE INGREDIENTS

  • 2/3 cup low sodium soy sauce
  • 1/2 cup vegetable broth
  • 3 1/2 tablespoon brown sugar
  • 2 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoon constarch (mixed in 1/4 cup water)

STIR FRY INGREDIENTS

  • 2 tablespoon oil
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts
  • 1 tablespoon garlic powder
  • 1 cup shiitake mushrooms, sliced
  • 1 cup frozen peas
  • (sliced scallions for garnish)

Instructions
 

  • Boil pasta for 5 to 7 minutes according to package directions, addingsalt to taste if desired. Remove from heat, drain and set aside.
  • In a bowl, combine soy sauce, broth and brown sugar. Stir, mix well and set aside. 
  • Dissolve the cornstarch in 1/4 cup water. Stir, mix well and set aside.
  • Heat a pan or large skillet over high heat; add the cooking oil; add the garlic and ginger; cook, stirring until fragrant for about 15 seconds.
  • Add the soy sauce, broth and sugar mixture; bring to a boil. Reduce heat to medium and cook for 1 minute.

For Stir Fry Vegetables

  •  Heat 2 tablespoon of oil ina large skillet over high heat (you can use the same skillet from garlic-gingersauce).
  • Add the peppers, shallots, beansprouts and garlic powder; cook for 3-5 minutes. 
  • Add the mushrooms and thepeas; cook for 2 minutes. Avoid over-cooking. The vegetables should be brightand tender-crisp.
  • Add soy sauce mixture into the cooked vegetables and stir for about a minute. Then add cooked Pasta Lensi Lentil Pasta with Beet and Ginger. Garnishwith scallions and enjoy!
Keyword 30 minute recipes, asain inspired recipes, easy dinners, easy recipes, healthy dinner ideas, healthy recipes, quick dinner ideas, Stir fry, vegan dinner, vegan lunch

Lensi-Red-1

Vegetable Herb Pasta

Quick and easy Vegetable and Herb pasta with Red Lentil Fusilli is what I call a mouthful of win-win. The first win is how delicious it is, the second win is that it is loaded with nutritious herbs and vegetables. 

Along with using fresh vegetables in the recipe, I also used Pasta Lensi’s Red Lentil Fusilli which is a great source of protein and fiber. And you know my love for simple ingredients; this pasta is simply made with red lentil flour.   

This post is sponsored by Pasta Lensi! Thank you so much for supporting the brands who support Veggie Peggy. All content and opinions are my own. 

Research from Harvard Medical School indicates that many Americans (1 out of 10 adults) are not eating enough vegetables. Not eating enough vegetables can harm our health and put us at risk for many illnesses. Making small, daily efforts to add more vegetables in our meals goes a very long way. For this recipe, not only is the sauce filled with vegetables,but the pasta is also filled with plant-based protein. Again; win-win! 

There’s something about chopping up vegetables and cooking with herbs and spices that is very therapeutic for me. I think it is a mixture of creating something nourishing while being surrounded by the delicious and bold aroma of fresh vegetables, spices, and tomato sauce. It’s both mouth-watering and nourishing. Pasta Lensi’s Red Lentil Fusilli was easy to prepare, which made it convenient to focus on whipping up this delicious, colorful, flavorful, veggie-filled sauce.

Vegetable Herb Pasta

5 from 6 votes
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 box 10oz Pasta Lensi Red Lentil Fusilli
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons dried oregano
  • 6 oz can tomato paste
  • 1 teaspoon salt or add to taste
  • ½ cup of boiled pasta water or more to thin out tomato paste
  • 1 zucchini chopped small
  • 1 squash chopped small
  • 10 oz baby bella or cremini mushrooms sliced
  • **Garnish with fresh basil finely minced (optional)

Instructions
 

  • Cook the Pasta Lensi Red Lentil Fusilli in salted water as indicated in package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.
  • While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.
  • Add salt and oregano to season the onions and cook for about 30-60 seconds.
  • Pour in tomato paste and ½ cup of water from the boiling pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.
  • Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.
  • Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!

Notes

Source: “Most Americans Don’t Eat Enough Fruits and Veggies” Harvard’s Women’s Health Watch, February, 2018, https://www.health.harvard.edu/staying-healthy/most-americans-dont-eat-enough-fruits-and-veggies
Lensi Yellow 1

Creamy Curry Pasta

I absolutely love curry because of its rich and bold flavor. Add a creamy component to it and some pasta, and you have a perfect blend of a delicious, comforting, savory dish! 

I was excited to make this creamy sauce with Pasta Lensi’s Yellow Lentil Penne Rigate. With only yellow lentil flour as an ingredient, this legume pasta is loaded with protein and fiber, and pairs perfectly with this creamy recipe. 

This post is sponsored by Pasta Lensi! Thank you so much for supporting the brands who support Veggie Peggy. All content and opinions are my own. 

When it comes to pasta, there are two things that I love: thick sauce and veggies. This is why I enjoyed making this recipe so much, and why I think you’ll love it too. And with the sauce being just a few ingredients and easy to make, you will most likely find yourself making this recipe multiple times a week! It is also a great dish to meal prep and heat up later. 

Pasta Lensi’s Yellow Lentil Penne Rigate was easy to prepare, and with this dairy-free, creamy sauce that coats each noodle, you can enjoy this flavorful dish for lunch or dinner! 

Creamy Curry Pasta

Peggy Exume
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 People

Ingredients
  

  • 1 box 10oz Penne Rigate Pasta Lensi Yellow Lentil
  • 2 tablespoons oil
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 2 teaspoons curry powder
  • 15 oz can coconut milk full fat
  • 1 teaspoon salt or add to taste
  • 10 oz baby bella or cremini mushrooms sliced
  • 2 handfuls of fresh spinach

Instructions
 

  • Cook the Yellow Lentil Penne Rigate from Pasta Lensi in salted water as indicated in package directions. I love my pasta soft, so I boiled for a little more than 8 minutes. Boil pasta to preferred texture, or using package instructions, remove from heat, drain, and set aside.
  • While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.
  • Add the curry powder to coat the onions for about 30-60 seconds. Pour in coconut milk and season with salt. Stir together and gently raise heat so that the sauce boils.
  • Simmer the sauce in medium low heat and add mushrooms. Stir and cover pot for about two minutes until mushrooms are cooked. If needed, add boiling pasta water, ¼ cup at a time if sauce is too thick. Remember, you’ll want enough sauce to coat your pasta.
  • Pour the drained Pasta Lensi Yellow Lentil Penne Rigate into the pot with the creamy curry sauce and stir until all the noodles are coated. Remove from heat and add two handfuls of spinach (or more if desired). Stir until spinach wilts. Serve immediately and enjoy!
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Sticky Sesame Cauliflower

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This is a flavorful dish to add with your veggies, rice, or eat alone as an appetizer. I made this along with a simple, white rice and garnished with green onions and black sesame seeds. It was delicious! I I hope you enjoy it as much as I did.

PREP TIME: 15 minutes

COOK TIME: 27 minutes

TOTAL TIME: 42 minutes

INGREDIENTS:

Ingredients for Cauliflower:

•1 large head cauliflower

•3/4 cups oat flour (or regular flour)

•1/2 cup arrowroot (or corn starch)

•1/2 teaspoon sea salt

•1/2 teaspoon onion powder •1 tsp garlic powder

•3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)

Ingredients for Sesame Sauce:

•1 tbsp toasted sesame oil

•1 tbsp olive oil

•4 cloves garlic, minced

•1 tsp fresh ginger grated

•¼ cup maple syrup

•⅓ cup low sodium soy sauce

•1 tbsp rice vinegar

•1 tsp chili garlic sauce (or sriracha)

•1/2 tbsp arrowroot starch

•1 tbsp cold water

DIRECTIONS:

1- Preheat the oven to 425F.

2- In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.

3- Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.

4- Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.

5- To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside

6- Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.

7- Add prepared sauce into pan and let simmer over low heat.

8- In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.

9- Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.

10- When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up 😋

(**optional- garnish with black or white sesame seeds)

Quinoa Salad Recipe

Quinoa Salad

Be like the quinoa: grow slow, but grow beyond what you could ever imagine!
Quinoa is harvested from tall plants; and while the plant sprouts are slow-growing at first, the plant eventually shoots up to beyond three feet. Not what you would expect from tiny little seeds. But we can learn so much from this.
Inner work is slow and can be hard, but it is the most important work we can do because liking yourself is the real prize. There’s a difference between striving to be better and beating yourself up with self-loathing and negative thoughts. You can absolutely love yourself while acknowledging your flaws and continuing to grow.
Learning how to fall in love with yourself is essential to your healing, your joy, your success in relationships, and to the way you interact with the world.


QUINOA SALAD

INGREDIENTS

1 cup quinoa, rinsed

1 cucumber

1 small red onion, cut into 1⁄4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley, chopped

1⁄2 cup extra-virgin olive oil

1 lemon, juiced

1 teaspoon salt

3⁄4 teaspoon freshly ground black pepper

1 Hass avocado, diced for garnish

DIRECTIONS

1. Bring 2 cups of water to a boil in a large saucepan and add 1 cup quinoa, stir once, andreturn to a boil. Cook over medium heat for about 12–15 minutes.

2. When dry, transfer the quinoa to a large bowl. Add the cucumber, onion, tomato,parsley, olive oil, lemon juice, salt, and black pepper and toss well.

Slow Cooker Butternut Squash Harvest Soup

Slow Cooker Butternut Squash Harvest Soup

Slow Cooker Butternut Squash Harvest Soup
Slow Cooker Butternut Squash Harvest Soup

This Slow Cooker Butternut Squash Harvest Soup is a delicious, hearty autumn meal. The recipe is easy to make; just simply prepare, and chop all of the ingredients, then let your slow cooker do the work. Simple, healthy, warm and cozy.

READY IN: 4 hours 20 minutes

PREP TIME 20 minutes

COOK TIME 4 hours

SERVINGS: 6 servings

Ingredients 
•2 cups of butternut squash, peeled, cut into half inch pieces
•2 cups vegetable broth

•1 can black beans, drained and rinsed
•1 can great northern beans drained and rinsed
•1 red bell pepper, diced
•1 green bell pepper, diced

•1 yellow onion diced

•1 can (15oz) petite diced tomatoes

•6 cloves garlic, minced 

•2 teaspoon chili powder 

•1 teaspoon ground cumin

•1/2 teaspoon ground ginger

•1 teaspoon salt (or add to taste)

•1/2 cup Silk heavy whipping cream

Instructions

1- Place all chili ingredients (except the heavy cream) in the slow cooker, mix, and cook on low for 3.5 hours or until butternut squash is tender. 

2- Add in Silk heavy whipping cream cover slow cooker and set on high for another 30 minutes to thicken the soup.