Pasta with mushrooms and lentils

Perfect for dinner or lunch this pasta dish takes less than half an hour to make. It's a healthy vegetarian option, filled with tasty mushrooms and lentils.

  • 25 mins preparation
  • Serves 4
  • Print


Pasta with mushrooms and lentils
  • 25 gram dried porcini mushrooms
  • 1 cup (250ml) hot vegetable stock
  • 1 large (200g) onion, chopped finely
  • 1/4 cup (60ml) olive oil
  • 2 clove garlic, crushed
  • 2 tablespoon finely chopped curly parsley
  • 1 teaspoon dried oregano
  • 400 gram can of diced tomatoes
  • 400 gram can of brown lentils, drained, rinsed
  • 400 gram spaghetti
  • 50 gram grated parmesan cheese
  • fresh basil leaves, to garnish


Pasta with mushrooms and lentils
  • 1
    Combine mushrooms and stock in a small bowl for 10 minutes. Drain mushrooms, reserving stock, then finely chop mushrooms.
  • 2
    Meanwhile, in a large deep-sided frying pan, cook the onion in the olive oil over medium heat until browned lightly. Stir in the garlic and herbs, then add the tomato and simmer for a few minutes. Add the chopped mushrooms, lentils and reserved stock. Simmer for 10 minutes, or until reduced to a thick sauce. Season to taste with sea salt and freshly ground black pepper.
  • 3
    Meanwhile, cook the pasta in a large pan of boiling salted water until just tender; drain.
  • 4
    Divide the pasta among four warm pasta bowls, spoon over the sauce and garnish with grated parmesan and fresh basil leaves.


Not suitable to freeze or microwave.