NEVER ENOUGH GARLIC

Quick dinner recipes are a must for busy week nights, and this healthy, vegan macaroni couldn't be easier to make while still being packed with flavour thanks to our cashew herb cream and vegan "bacon"-spiced lentils. 🌱

By the way, this also works as a great vegan mac 'n' cheese for those days when you're craving some awesome vegan comfort food. 

Ingredients (serves 2):

• 250 g (9 oz) macaroni
  
• 100 g green lentils, uncooked
• 2 tbsp. vegan bacon spice (we used Deliciou's Bacon Seasoning)
• 1 tsp. smoked paprika
• 1 tbsp. olive oil
• Salt to taste

Instructions:

1. In a small pot, boil the green lentils until cooked (approx. 20 min). 
2. Once cooked, toss the lentils in "bacon" spice, smoked paprika, and olive oil. Spread the lentils out on an oven tray, and bake in the oven at 200°C / 400°F (convection) for 20 min or until crispy. Stir occasionally to get all sides of the lentils evenly crisp.
3. In a large pot, cook your macaroni according to the packet's instructions.
4. Head on over here and make our Cashew Herb Cream.
5. Pour the cashew herb cream over the cooked pasta and mix until the pasta is coated in the cream.
6. Drizzle the crispy lentils over the pasta and serve while hot.