Pasta w/ Squash Lentils & Mozzarella
This squash pasta consists of fresh mozzarella, kabocha squash, potatoes, carrots, ginger, carolina reapers, and green lentils with tamari and rice vinegar with rigatoni. It's a hodgepodge of leftovers melted together with a hefty amount of cheese. Although you can easily mix and match what you have on hand or your own favorite produce.
Equipment
- Large Pot
- Saucepan
- Stovetop
Instructions
Prepare Ingredients
- Prepare Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
Cook Pasta
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
- Remove the pasta from the water and set aside.You may want to stir it occasionally to keep the noodles from sticking together.
Cook Sauce
- Add all of the ingredients to a saucepan and simmer on medium-low for about 5-10 minutes, or until the lentils have heated and the cheese melts together.
- Add rigatoni and stir to combine. Serve immediately.