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.
Watch me make this recipe on my Instagram Live Plant-Based Cooking Class here.