Vegan Red Lentil Pasta with Mushrooms and Spinach

Short on time for lunch or dinner? Save this quick recipe for a protein packed red lentil pasta with mushrooms and spinach.


Prep Time: 5 mins
Cook Time: 15 mins
Yields: 2


  • 1 pack red lentil pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 cups loosely packed baby spinach
  • salt and pepper, to taste
  • 1 tablespoon pine nuts, for serving
  • fresh basil leaves, for serving


  1. Cook pasta according to the package directions until al dente. Meanwhile in a frying pan heat oil and add garlic. Cook for 1 minute over medium heat and add mushrooms. Cook for 10 minutes or until mushrooms are golden brown.
  2. Drain pasta reserving a half cup of cooking water then toss through the mushrooms, add in spinach and cook for another 3-5 minutes. Serve warm garnished with fresh basil leaves and pine nuts. Enjoy right away.

Nutrition Facts

Per serving: 366 KCALS | 11.4G FAT | 1.2G SAT FAT | 46.9G CARBS | 2.6G SUGAR | 6.7G FIBRE | 18.8G PROTEIN

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