Creamy shiitake & spinach pasta with crab

Pasta and macaroni Italian cuisine

I saw this interesting looking gluten free pasta at Whole Foods the other day and I had to try it out. I'm always looking for better gluten-free dried pastas and they have failed to impress me, but this red lentil pasta from Tolerant Foods was pretty good - it had a nice flavor, texture and bite to it after cooking (there is also a black bean version which I didn't try). The cream sauce I came up with based on another recipe I used frequently as a topping for crispy-skinned trout filets - which weren't available at the store when I went - so crab seemed like a logical step for a lazy, rainy Monday night. I added a little red pepper and cayenne to provide some heat and the result was a creamy, spicy, earthy sauce that I will definitely be making again.