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Mafaldine Pasta with Calabrian Chile Butter & Rosemary Roasted Cauliflower
2 or 4 Serving Dinner

Mafaldine Pasta

with Calabrian Chile Butter & Rosemary Roasted Cauliflower

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
590
FAT
21g
CARBOHYDRATES
84g
PROTEIN
19g

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INGREDIENTS

  1. 2 red bell pepper, halved, deseeded
  2. 2 garlic, peeled and minced
  3. 1 Fresno chile, deseeded, minced
  4. 1/2 cup French green lentils, rinsed and sorted
  5. 1/2 cup white quinoa
  6. 1 tsp ground cumin
  7. 1 tsp chipotle morita powder
  8. 1/4 cup vegan mayo
  9. 1 lime, zested and juiced
  10. 0.25 oz cilantro, leaves and tender stems roughly chopped, (divided)
  11. 2 radish, trimmed and thinly sliced
  12. 1 avocado, halved, peeled, and diced
  13. 1 tbsp + 1 tsp olive oil*
  14. salt*
  15. pepper*
Allergens: wheat
Tools: Aluminum foil, Baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
590
FAT
21g
CARBOHYDRATES
84g
PROTEIN
19g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the bell peppers

Preheat oven to 425°F. Divide 1 tsp olive oil between cut sides of each bell pepper half, rub in to coat, and sprinkle with salt and pepper. Place pepper halves, cut side down, on baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm. (4-serving meal: use 2 tsp olive oil)

2
Cook lentils and quinoa

Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and Fresno chile and cook until soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil, 4 cups water)

3
Make chipotle crema

Combine just ¼ tsp chipotle morita powder, mayo, and a pinch of salt in small bowl and stir. (TIP: Add more chipotle morita powder if you prefer more spice.)

4
Make avocado salad

Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.

5
Serve

Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed bell peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!

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