Tender-crisp vegetable noodles with a homemade bolognese sauce packed with lentil protein and slightly sweetened with dates. Perfect for pasta night in!
Do your pups have a favorite parent?
If Harper could talk, she would tell you that without a doubt, it’s Dan.
Dan was away on a business trip this week so Harper was stuck with mom for the last few days.
She mostly moped around under the bed upstairs or impatiently waited by the front door, pouty and persistent that Dan would come home even well after midnight.
We had some good times though, staying up watching the remake of “Overboard” on Amazon Prime last night (cute but nothing like the original!), eating lunch on the deck in the gorgeous seventy-degree weather, and dancing around the kitchen after instructing Alexa to “play party music”.
She even got to scarf down a few veggie noodles that fell on the floor during my shoot today.
This Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese is the perfect warm weather pasta bowl that’s vegan, gluten, grain, and oil free.
It manages to be both light and refreshing for spring and summer while still being a true protein powerhouse.