Creamy Red Lentil Pasta and Vegetables

This vegan recipe is one of my go to’s when I have had a busy day and want to cook something nutritious and QUICK. Before we start let me warn you I don’t measure ingredients, but instead I season my food to taste and also because I am HORRIBLE at remembering to write down the amount. So with that being said I am apologizing in advance. On the other hand this may be the push that’s needed for you to play around with the spices listed..soooo here we go..

1 Box of Gluten free red lentil Rotini pasta(I used the Ancient Harvest brand)
1 Packet of Daiya vegan cheeze sauce
1 Lrg Portobello Mushroom sliced
1 Medium sized Broccoli floret(chopped)
Smoked Paprika
Smoked Applewood sea salt
Granulated onion
Granulated garlic
Grape seed oil(to saute the veggies)

1. In a medium or large pot cook the pasta according to the instructions on the package.
2. While the pasta is cooking saute your chopped broccoli and sliced mushrooms in a skillet with a little of grape seed oil. Saute on medium heat, add your spices and saute until the mushrooms are soft.
3. Once the pasta is done, drain, rinse and add the pasta to the skillet with the veggies, stir and remove from heat.
4. Add the packet of the Daiya cheeze sauce, stir and your meal is done.