Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
Meanwhile, heat a large non-stick frying pan over high heat. Add the mushroom and cook, stirring, for 5 mins or until the mushroom softens. Add the lentils and pasta sauce and cook, stirring, for 5 mins or until the mixture thickens slightly. Add the chopped basil and stir to combine.
Add half the mushroom mixture to the pasta in the saucepan. Stir until combined. Divide the pasta mixture among serving bowls. Top with the remaining mushroom mixture and sprinkle with basil leaves to serve.
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Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
Prep 2 frying pans with a little oil and heat on high.
To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan.
Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.
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