Updated: Oct 26, 2018
1 jar Victoria red pepper alfredo sauce 2 tsp of garlic powder 1 box of green lentil spaghetti 2 cups of sliced mushrooms 1 cup frozen chopped spinach 1/4 cube of veggie bouillon cube 1 tsp of seasoned salt
In a large pot bring water to a boil. Pour in the green lentil spaghetti and cook until soft. Do not overcook it because it will become mushy. Once the pasta is done drain and set aside. Fill the same pot with 1/2 cup of water and drop in the veggie bouillon. Bring the water to a boil and dissolve the bouillon. Pour in the mushrooms and the spinach. Cook until the mushrooms are soft. Pour in the seasoned salt. If you have water left drain the water, if not then pour the spaghetti back into the pot. Bring the pot to a low heat. Pour the jar of red pepper alfredo over the pasta, mushrooms, and spinach. Sprinkle the powdered garlic over the pasta and mix in well. Serve with a white wine!