Lentil Pasta with Balsamic-Glazed Mushrooms and Parmesan

Lentil pasta

• ▢ 1 cup red lentil pasta, (uncooked)
• ▢ 2 cups spinach
• ▢ 3 tbsp crumbled goat cheese
• ▢ 1 tbsp olive oil

Balsamic mushrooms

• ▢ 2 tbsp olive oil
• ▢ Splash organic chicken broth
• ▢ 3-4 cups crimini mushrooms
• ▢ 3 tbsp Primal Kitchen Balsamic Vinaigrette
• ▢ 1 tsp chopped chives

• Bring a pot of salted water to a boil and cook the red lentil pasta according to the package directions. Drain, then toss the hot pasta with 1 tablespoon olive oil and the spinach until the greens wilt and are evenly distributed.
• While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking. Add the crimini mushrooms whole (or halved if large) and sauté for 7–10 minutes, stirring occasionally so they brown evenly.
• As the mushrooms cook, pour in the 3 tablespoons balsamic vinaigrette and continue to sauté, allowing the dressing to reduce and glaze the mushrooms. If the pan becomes too dry, add a splash of organic chicken broth and cook until the mushrooms are tender and glossy.
• Combine the glazed mushrooms with the lentil pasta and spinach. Add sliced or diced avocado, sprinkle with crumbled goat cheese, chopped chives, and season with salt, pepper, and red chili flakes to taste. Toss gently and serve warm. Enjoy!