Perfect for pasta dishes, the 3 grain fusilli is gluten free and has an amazing texture. Made from brown rice, quinoa and amaranth it is high in protein and tastes delicious with this lentil mushroom tomato sauce.

Ingredients:

1 cup mushroom
1 zucchini
1 tbsp of onion powder
1 tbsp of cumin
1 tbsp of garlic powder
½ cup shallots
1/2 cup tomato paste
1 diced red capsicum
2 cups of brown lentils (or 1 can)
1 roughly chopped bok choy
2 cups spinach
½ juice of a lemon
Cashew cheese (optional)

Method:

1. Add mushrooms into a medium to low heat pan with a splash of olive oil. Add cumin, garlic, onion powder and shallots, stirring in. Sauté for roughly 3 minutes.

2. Add zucchini, lentils and tomato paste. Cook for 2 minutes.

3. Add capsicum, bok choy, spinach and lemon juice in. Stir through and cook for 5 mins. Whilst this is cooking, bring a separate pan to a boil and cook the fusilli pasta for 12 minutes uncovered or until pasta is al dente.

4.  Serve the pasta and lentil sauce together on a bed of greens with cashew cheese on top (optional). I used a fennel cashew cheese which was creamy and delicious. Enjoy!