Vegan Squash Noodles with Creamy Garlic Mushrooms & Lentils

Name: Vegan Squash Noodles with Creamy Garlic Mushrooms & Lentils
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1 tbsp olive oil; 1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles); Approx 10 white cup mushrooms, peeled and sliced; 90 g / 1/2 cup cooked puy lentils*; Few fresh sage leaves, roughly chopped; 1/2 tsp garlic powder or 2 garlic cloves, minced; 120 ml / 1/2 cup unsweetened almond milk; 1 tbsp arrowroot powder or tapioca flour; 4 tbsp nutritional yeast flakes

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Prep Time: 2 minutes

Cook Time: 8 minutes

Total: 10 minutes

Servings: 2

Author : Aimee

Vegan Squash Noodles with Creamy Garlic Mushrooms & Lentils

Ingredients

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1 tbsp olive oil1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles)Approx 10 white cup mushrooms, peeled and sliced90 g / 1/2 cup cooked puy lentils*Few fresh sage leaves, roughly chopped1/2 tsp garlic powder or 2 garlic cloves, minced120 ml / 1/2 cup unsweetened almond milk1 tbsp arrowroot powder or tapioca flour4 tbsp nutritional yeast flakes

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Instructions

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Step 1

In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften.

Step 2

Add the mushrooms, lentils and sage and cook for 5 minutes.

Step 3

Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles. As it heats, it will begin to thicken. Once thick and creamy, remove from the heat and stir in the nutritional flakes.

Step 4

Season with salt and pepper and enjoy!