Source: Rabbit & Wolves | Serves: 2 | Time: 30 min
Changed: reduced amount of mushrooms and used a smaller amount of red lentil linguine.
1 tbsp EVO
4 cloves garlic, chopped
1 small head of broccoli, cut into florets
2 carrots, chopped
8 oz. #mushrooms, sliced
1/2 cup #hummus, whatever flavor you want
2 tbsp Dijon mustard
1/2 cup vegetable broth
1 tsp agave syrup
S&P, to taste
8 oz. red lentil linguine
Cook pasta according to package instructions.
While the pasta is cooking, heat the olive oil in a large non stick skillet or cast iron skillet on medium high.
Once the oil and pan are hot, add the garlic and saute for a minute. Then add in all the chopped veggies.
Saute for 5-10 minutes, reducing heat as needed until the veggies are cooked. Make sure the mushrooms have released their liquid and it has evaporated. Sprinkle with a little salt and pepper.
While the veggies are sauteing, in a medium sized mixing bowl, whisk together the hummus, Dijon mustard, veggie broth and agave. Make sure it is fully combined and smooth.
Once the pasta and veggies are done, add the pasta to the pan with the veggies and pour the sauce on top.
Toss with tongs, and coat all the veggies and pasta with the sauce. Season with a little more salt and pepper. Heat everything together for a minute. Remove from heat. Taste and adjust seasoning. Enjoy!