1 cup lentil pasta
1.5 tbsp tahini
1 tbsp nutritional yeast
10 asparagus spears
½ cup mushrooms
¼ cup diced onion

1) Add lentil pasta to stove-top pot with water and bring to a boil; note: legume (lentil or chickpea) pastas cook much faster than grain pasta – takes approximately 7 minutes
2) Lightly coat a large stove top skillet with non-stick spray
3) Add asparagus, onion and mushrooms to skillet, and cook on medium-high heat for 10 minutes
4) Once pasta is brought to a boil, let sit for another minute and take off heat
5) Drain excess water from pasta pot and plate pasta
6) Immediately mix tahini and nutritional yeast into pasta, as this will create a creamy sauce texture
7) Once skillet vegetables have softened, take off heat and plate with the pasta
8) Enjoy!