Coconut Lentil Pasta Bake
"use some ingredients kidney beans, chickpeas, lentils, coconut cream, coconut milk, artichokes, peanut butter, sweet potato, zucchini, carrots, red onions, spring onions, oats, floor, almond flour, pasta. coconut sugar, spices, garlic"
Ratings (N/A)
login to submit a rating
A creamy and comforting pasta bake filled with lentils, kidney beans, chickpeas, and vegetables, topped with a coconut cream sauce and crunchy almond flour topping.
ingredients
- 1 cup lentils
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 can artichokes, chopped
- 2 tbsp peanut butter
- 1 large sweet potato, diced
- 1 zucchini, diced
- 2 carrots, diced
- 1 red onion, chopped
- 4 spring onions, chopped
- 1 cup oats
- 1 cup almond flour
- 1 pack pasta
- 2 tbsp coconut sugar
- Spices (such as cumin, paprika, garlic powder)
- 2 cloves garlic, minced
steps
- 1.
Preheat oven to 375°F. Cook pasta according to package instructions.
- 2.
In a large skillet, sauté onions, garlic, sweet potato, zucchini, and carrots until tender.
- 3.
Add lentils, kidney beans, chickpeas, coconut milk, coconut sugar, and spices. Cook for 10 minutes.
- 4.
Stir in artichokes and peanut butter. Mix well.
- 5.
In a separate bowl, combine oats and almond flour. Sprinkle on top of the lentil mixture.
- 6.
Bake for 25 minutes until topping is golden brown.
- 7.
Serve hot and enjoy!
Releated Recipes
Comments
No comments yet.