Lentil Zucchini Protein Pasta

Ingredients

• 1 cup of cooked lentils
• 2 boxes of dry lentil pasta
• 10 cherry tomatoes
• 1 cup spinach
• 1 red pepper
• 1 tsp Pink Himalayan salt
• 1tsp onion powder
• 1tsp garlic powder
• 1 tsp basil
• 1/2 cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp rosemary

Zucchini Hummus

• 4 medium zucchini; roasted (1 zucchini chopped up)
• The juice of a key lime
• 1 small spring onion
• 3 tbsp tahini
• 1 tbsp grapeseed oil
• 2-3 tbsp coriander; chopped
• 1 tbsp onion powder
• 1 tsp pink himalayan salt
• 1/2 tsp ginger powder
• 1/2 tsp allspice
• 1/2 tsp cayenne pepper

Ingredients

1. To begin, preheat oven to 350 degrees fahrenheit.
2. Cut the cherry tomatoes and zucchinis lengthwise into slices (2-3cm thick) and lay them out on a baking sheet.
3. Drizzle some grapeseed oil and a few dashes of pink himalayan salt and cayenne pepper over the zucchinis and tomatoes and bake for 20-25 minutes or until the zucchinis and tomatoes are well roasted and begin to darken.
4. Next, wash and cook lentils for about 20 minutes or until tender.
5. In the meantime, prepare your pasta, make sure to season the pasta water with pink himalayan salt. Reserve 1/3 cup of pasta water for the sauce once the pasta cooked.
6. Cut the spinach, and red peppers into small pieces.
7. Once the zucchini and tomatoes are ready. Only Transfer 3 of the roasted zucchinis along with the spring onion, coriander, tahini, Grapeseed oil and zucchini hummus seasonings to a high-speed blender and blend for 60-90 seconds or until well mixed.
8. Next use a potato masher or fork to mash tomatoes. Cut up the 1 zucchini you left aside into small cubes.
9. Next add your spinach, red peppers and cooked lentils, zucchini hummus to the same baking dish.
10. Then add your pasta water and seasoning. Stir until well combined.
11. Next, add in the cooked pasta. Combine well and add pink himalayan salt and cayenne pepper to taste.
12. Place in the oven for 10 minutes for an extra crunchy top layer.