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Lentil Mushroom Pasta


  • 4 pieces of zucchini or squash or a mixture of both
  • 2 tbsp extra-virgin olive oil divided
  • 1 cup of cooked green lentils
  • 3 cups of cremini mushrooms
  • 1 onion diced
  • 2 tbsp minced garlic
  • 1 28 oz. can of whole peeled tomatoes
  • 1 6 oz. can of tomato paste
  • 1/2 cup packed fresh basil
  • Seal salt to taste
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes or cayenne pepper
  • 2 tbsp chia seeds


Instructions for sauce:

  • In a large saucepan, heat 1 tbsp of oil over medium heat. Add the onion and garlic and stir to combine. Saute for 5-6 min, until the onion.
  • Stir in the mushrooms and raise heat to medium-high. Cook for about 5 to 10 minutes, until much of the liquid released by the mushrooms has cooked off.
  • Add the basil, whole peeled tomatoes and juices, tomato paste, salt, oregano and thyme. Stir to combine. Add the red pepper flakes, the chia seeds, and lentils then stir to combine.
  • Reduce the heat to medium. Simmer the sauce, stirring every so often, for 15 to 20 minutes.

Instructions for zucchini noodles:

  • Wash zucchini and/or squash.
  • Using a Veggetti, or another type of veggie spiral tool, begin making your noodles. For the Veggetti, just slice one end of the zucchini and/or squash off and place that end in the tool. Spin a few times and place noodles in a bowl.
  • Heat 1 tbsp olive oil in a saucepan over medium to medium-high heat.
  • Pour noodles and sea salt into bowl, stirring every so often.
  • Saute for about 20 minutes.
  • Serve with pasta sauce and enjoy!