(10 votes, average: 4.80 out of 5)
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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.
Ingredients
Scale
- 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
Instructions
- Cook lentil pasta in boiling water, according to package directions. Rinse and drain pasta.
- While pasta is cooking, heat truffle oil in a large saute pan and add mushrooms, garlic, and thyme. Saute for 3 minutes.
- Add white wine and continue sautéing for an additional 5 minutes to reduce liquid and make a more concentrated sauce.
- 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