Base Ingredients:
1 Leek (I used Organic) washed and chopped into small circles
2 cups of mushrooms chopped length-wise
1 tbsp butter
½ cup water
1 cup white beans
2 Cups Tolerant Red Lentil Pasta
Variations:
Substitute Squash, Zucchini, or Sweet Potatoes for Mushrooms
Substitute 2 Shallots for Leek
Use Low Sodium Broth instead of Water
Use Coconut Oil rather than Butter
Instructions:
• Wash and cut leeks into small pieces and add to the pan
• Add the butter to the pan and turn on medium heat
• After cooking about 15 minutes, add the mushrooms and cook an additional 5-10 minutes.
• While the mushrooms are cooking, boil water to cook the pasta
• Once the water boils, add 2 cups of Tolerant Red Lentil pasta and cook, stirring once, for 5
minutes.
• Reserve 1 cup of the pasta water and drain pasta
• Add pasta, pasta water, and beans to the pan with leeks, mushrooms, and butter
• Cook until liquid is reduced to a trace
Serve with a salad or a gluten free roll and piece of fruit.
NOTE: You can use beans from a can or those you rehydrate on your own. Re-hydrating on your own allows you to control your sodium intake. Always RINSE beans from the can.
