Creamy Lentil, Mushroom & Hemp

Approx 250g of your fave pasta, cooked via packet instructions

• 2 tbsp vegan butter
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2-3 cups button mushrooms, sliced
• 1 can lentils, drained
• 1/2 cup hemp seeds
• 1/2 cup veggie stock
• 1/2 cup tahini
• 1/2 cup coconut milk or cream
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp onion powder
• 1 tbsp maple syrup or coconut nectar
• Juice 1/2 lemon
• Parsley to garnish
• 1 tsp hemp oil to garnish

1. Sauté the onion in vegan butter until translucent.

2. Add the garlic & onion to the pan and sauté until mushrooms are golden brown.

3. Add the lentils, hemp seed, veggie stock, coconut milk, tahini, salt, onion powder, pepper, maple & lemon. Stir & heat through until well combined.

4. Add the cooked pasta to the pan and stir until well combined.

Season to taste & serve with fresh parsley & hemp oil.