Mushroom and Lentil Spaghetti Recipe | Yummly

Mushroom and Lentil Spaghetti

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  • 1 ounce dried porcini mushrooms
  • 1 cup vegetable stock
  • 1 onion (large, finely chopped)
  • 1/4 cup olive oil
  • 2 cloves garlic (crushed)
  • 2 tablespoons curly-leaf parsley (finely chopped)
  • 1 teaspoon dried oregano
  • 14 ounces chopped tomatoes
  • 14 ounces green lentils (drained, rinsed)
  • 14 ounces spaghetti
  • 2 ounces Parmesan cheese (grated)
  • fresh basil leaves (for garnish)
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    1. Combine mushrooms and stock in a small bowl and set aside 10 mins. Drain, reserving stock, then finely chop mushrooms.
    2. For the sauce, heat oil in a large, deep frying pan on medium and cook the onion until lightly browned. Stir in garlic and herbs, then add tomatoes and simmer 3 mins. Add chopped mushrooms, lentils and reserved stock. Simmer 10 mins, or until reduced to a thick sauce. Season to taste with sea salt and freshly ground black pepper.
    3. Meanwhile, cook pasta according to package directions and drain. To serve, divide pasta between 4 warmed bowls, spoon sauce on top and sprinkle with Parmesan and basil.
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