Fettucini with Roasted Watermelon Radishes in Mushroom Lentil Sauce

Did a lot of cooking this weekend, cooking and baking. Though one of them was a complete fail. I was trying to make a four ingredient protein brownie that looked like it would be delicious and healthy. I do not know what went wrong – probably too much protein powder. Also I used chunky peanut butter instead of the smooth nut butter the recipe called for. Honestly, I didn’t think it would matter that much. Apparently it did because the entire recipe was a bust. A giant rubbery bust 😦 So  I’ll try it again when I get around to buying a smooth nut butter!

But this recipe ended up much better, plus I love the colour that watermelon radishes add to any dish. Their bright colours just makes any dish look prettier and yummier. It took me  awhile to get on the radish train, but once I finally gave it a try, I was in love. They are so delicious!
I did cheat on the sauce though. I just used a pre-packaged Mushroom and Lentil soup from Pacific Organic. Too lazy to actually make one from scratch and I didn’t have enough mushrooms to make a very mushroomy sauce – the way I like my mushroom sauces. But it turned out really well!


1 package fettucini
4 small – medium watermelon radishes
3 carrots
1 cucumber
4 – 5 medium mushrooms
1 can lentil
1 package of Pacific Natural Roasted Garlic Mushroom Lentil Soup
1 tablespoon cornstarch
2 garlic cloves, minced
2 garlic cloves, coarsely chopped
olive oil
salt and pepper
garlic powder

Pre-heat oven to 400°F.

In a pot, boil water with salt and coarsely chopped garlic. Let pasta cook as per package, drain and set aside.

Peel skin off of radishes and carrots. Chop carrots into sticks; the radishes, mushrooms, and cucumber into bite sized pieces. Place the vegetables on a lined tray and sprinkle with salt, pepper, garlic powder, and nutmeg and roast in the oven for about 15 to 20 minutes.

In a large pot, add a small amount of olive oil. When hot enough, add garlic and allow to cook until fragrant. Empty contents of the soup and lentil beans and cook according to package.
Towards the last five minutes, mix water and cornstarch together. Add the mixture to the soup until you get a sauce like consistency that you are happy with – you may need more cornstarch depending on how you like your sauces.
Add salt to taste.
**I also added 6 tablespoons of hemp seeds into my sauce for added protein.

Divide pasta onto separate plates. Dish out the mushroom sauce and top with veggies.


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