Harissa Almond Pasta with Spinach - Forks Over Knives

Name: Harissa Almond Pasta with Spinach - Forks Over Knives
Ingredients: ½ cup chopped red onion (180 grams); ¾ cup unsweetened, unflavored almond milk (or another plant-based milk); 2 to 3 tablespoons harissa, to taste (see tip, recipe intro); 2 tablespoons roasted almond butter (with no added oils/sugar; see nut-free tip, recipe intro); 1 tablespoon coconut aminos (15 grams); 1 tablespoon fresh lime juice, plus more to taste (15 grams); ¼ cup cooked red lentils, well drained (48 grams); ½ teaspoon garlic powder; Fine sea salt (optional); Freshly ground black pepper (optional); 12 ounces pasta of choice, either wheat or gluten-free; 4 large handfuls of fresh spinach, steamed (150 grams); Red pepper flakes for garnish (optional)

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This bold-flavored, creamy pasta from Brandi Doming features harissa seasoning and lentils for extra protein. Get the recipe!

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Ingredients

½ cup chopped red onion (180 grams)
¾ cup unsweetened, unflavored almond milk (or another plant-based milk)
2 to 3 tablespoons harissa, to taste (see tip, recipe intro)
2 tablespoons roasted almond butter (with no added oils/sugar; see nut-free tip, recipe intro)
1 tablespoon coconut aminos (15 grams)
1 tablespoon fresh lime juice, plus more to taste (15 grams)
¼ cup cooked red lentils, well drained (48 grams)
½ teaspoon garlic powder
Fine sea salt (optional)
Freshly ground black pepper (optional)
12 ounces pasta of choice, either wheat or gluten-free
4 large handfuls of fresh spinach, steamed (150 grams)
Red pepper flakes for garnish (optional)