4 cloves garlic, chopped

2 Tbs olive oil

3 leeks, trimmed, rinsed and chopped into half moons

3 spring onions  (about one bunch) trimmed, rinsed and chopped into half moons

½ cup sliced mushrooms

½ tsp of salt, plus more to taste

1 cup frozen peas

Asparagus (6 stalks)

¼ tsp garlic powder, plus more to taste

¼ tsp red pepper flakes, plus more to taste

8oz red lentil pasta cooked and rinsed per package instructions

1 package Garden Herb Sunshine Burgers defrosted per package instructions

Chopped cashews for garnish


Over medium heat, cook the garlic in the olive oil until the garlic is fragrant. Add the leeks, onion, mushrooms and ½ tsp of salt to the pan and sauté until they become soft (about 5 minutes). When they are the desired texture, add the frozen peas and asparagus to the pan with all the remaining seasonings. Continue cooking the mixture until the peas and asparagus are cooked through but not overcooked. Turn the heat to low, add the cooked pasta to the pan and toss the mixture until well combined. Add additional salt and seasoning to taste as desired. Remove from heat and set pasta aside.

In a separate pan dry saute the crumbled Sunshine Burger until the crumbles become slightly toasted and crispy. Top each portioned plate of pasta with the toasted crumbles and cashews and enjoy!