i got a jar of mint chutney to try for the first time and i really love it! i added it on a whim to this pasta and it turned out so good! what do you like to pair mint chutney with? 
how it was made
for the sauce i blended up half a cup of cashews, one onion, mint chutney, nutritional yeast, a few drops of maggi seasoning, garlic powder, and salted pasta water.
seasoned the canned lentils with black pepper, salt, and ground coriander then added them to the drained rotini and mixed in three blocks of frozen spinach until they were all thawed.
just mixed the sauce in after that and it was done!
ooo i’ll add this to the list. been eating some tabouli salad lately and enjoying mint as a savory thing (also i have so much mint growing in my yard)