Mushroom Bomb Lentil Pasta (Vegan, Gluten-Free)

Sharon Palmer

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.

My mushroom grower at my farmers market in Pasadena, California.

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.


Mushroom Bomb Lentil Pasta (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 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


  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.


  • 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

This post may contain affiliate links. For more information click here.


One thought on “Mushroom Bomb Lentil Pasta (Vegan, Gluten-Free)

Leave a Reply

Your email address will not be published. Required fields are marked *