Mushroom Bomb Lentil Pasta

I don’t know about you, but I LOVE mushrooms. That umami, earthy quality is just something I crave, and it’s even more satisfying when you’re eating a plant-based diet, as I do. One of my favorite ways to enjoy mushrooms is in a simple pasta dish, like this Mushroom Bomb Lentil Pasta. In this dish, it’s all about the mushrooms—the pasta is merely a blank canvas to let the savory warm flavors of mushrooms shine through. Mushrooms are part of traditional diets all over the world, including pasta dishes. They add so much flavor and nutrition power to the diet. I recommend including mushrooms several times per week in your eating pattern.

This recipe was inspired by a trip to my farmers market, where a local mushroom grower sells assorted mushrooms—enoki, shiitake, cremini, hen of the woods, maitake, oyster—by the gigantic bag for $10. I bring home one each week and get creative in the kitchen all week long. In this recipe, I showcase lentil pasta, since this gluten-free, nutritious pasta is rich in protein and offers a nice texture and color to this dish. 

Flavored with truffle oil, fresh thyme, and white wine, this 6-ingredient (not including pantry staples) recipe can be on the table in 10 minutes! While you’re cooking the pasta, start sautéing the mushrooms in truffle oil and garlic. Add the wine and let the sauce reduce into a flavorful mixture. You can find truffle oil in many gourmet stores and online. If you can’t find it, just substitute olive oil.

Check out how I make this recipe in my IGTV Plant-Powered Live Cooking Show here.

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Mushroom Bomb Lentil Pasta

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(10 votes, average: 4.80 out of 5)
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4.8 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This vegan, gluten-free recipe for Mushroom Bomb Lentil Pasta is all about the umami quality of mushrooms, prepared with a touch of truffle oil and served with protein-rich lentil pasta.

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Ingredients

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• 1 8-ounce package lentil pasta
• 3 tablespoons truffle oil* (olive oil infused with truffle)
• 1 pound mixed mushrooms (enoki, shiitake, cremini, hen of the woods, maitake, or oyster), coarsely sliced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh (or dried) thyme
• 1 cup dry white wine** (i.e., Chardonnay)
• Sea salt, as desired (truffle salt is excellent)
• Freshly ground black pepper, as desired

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Instructions

1. Cook lentil pasta in boiling water, according to package directions. Rinse and drain pasta.
2. While pasta is cooking, heat truffle oil in a large saute pan and add mushrooms, garlic, and thyme. Saute for 3 minutes.
3. Add white wine and continue sautéing for an additional 5 minutes to reduce liquid and make a more concentrated sauce.
4. Add drained cooked pasta to mushroom mixture and toss together. Season as desired with salt and black pepper. Serve immediately.

Notes

*You may substitute extra virgin olive oil instead of truffle oil, if desired.

**Substitute 7/8 cup vegetable broth and 2 tablespoons vinegar for white wine if desired.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 371
• Sugar: 3.5 g
• Sodium: 34 mg
• Fat: 11.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 41 g
• Fiber: 8 g
• Protein: 17 g
• Cholesterol: 0 mg

For other favorite, plant-based pasta dishes, try the following:

Mushroom Strogranoff
Pasta with Marinara and Roasted Vegetables
Penne with White Beans and Greens

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