1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This mushroom lentil flour pasta is a wholesome and hearty dish that combines the nutty taste of lentil pasta with the rich, savory flavor of sautéed mushrooms. It’s simple to prepare, packed with satisfying textures, and makes for a balanced meal you can enjoy any day of the week.
250 g lentil flour pasta (penne or fusilli work well)
2 tbsp olive oil
2 cloves garlic, minced
250 g mushrooms (button, cremini, or mixed), sliced
1 medium onion, finely chopped
1 cup cherry tomatoes, halved
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Optional: 2 tbsp grated parmesan or nutritional yeast (for a dairy-free option)
Method
Bring a large pot of salted water to a boil. Add the lentil pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and onion, sautéing until softened and fragrant (about 3–4 minutes).
Add the sliced mushrooms and cook until they release their juices and turn golden brown, around 5–6 minutes.
Stir in cherry tomatoes, oregano, and basil. Cook until the tomatoes soften slightly.
Toss the cooked pasta into the pan with the mushroom mixture. Add a splash of reserved pasta water if needed to loosen the sauce.
Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley and parmesan or nutritional yeast if desired.
