Cauliflower Cream Lentil Pasta with Chicken & Mushrooms

Total time: 35 minutes

Serves: 4


Cauliflower cream sauce

  • 1 cup Sproud Plant-Based Milk
  • 1/4 cup vegetable broth
  • 3 cups cauliflower florets
  • 1/4 cup nutritional yeast
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground pepper
  1. In large pot, boil cauliflower. In blender, combine cooked cauliflower and remaining cream sauce ingredients. Blend until completely smooth.
  2. In frying pan, cook garlic in buttery coconut oil 1 minute. Mix in chicken, salt and pepper; stir fry until chicken becomes white. Mix in mushrooms and spinach; continue cooking a few more minutes, until mushrooms are soft.
  3. Stir cream sauce into chicken; combine well. Mix in pasta. Garnish with fresh basil.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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