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Creamy Vegan Lentil Pasta with Spinach and Mushrooms in bowls with a dark green napkin and a golden fork

Creamy Vegan Lentil Pasta with Spinach and Mushrooms

5 from 18 votes
This creamy lentil pasta recipe is vegan, gluten-free, high in protein and fiber, and ready in just 20 minutes! The perfect healthy lunch idea for your busy days.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Kim-Julie Hansen
Servings: 2 servings

Ingredients 

  • 5.8 ounces (165 g) lentil pasta or chickpea pasta or any other pasta of your choosing
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 9 ounces (250 g) mushrooms
  • ½ teaspoon (0.5 teaspoon) sea salt
  • ¼ teaspoon (0.25 teaspoon) black pepper ground or cracked
  • 7 ounces (200 g) fresh spinach
  • ¼ cup (60 mL) tahini or cashew butter
  • 1 lemon the juice
  • 3 tablespoons nutritional yeast
  • 1 cup (240 ml) reserved pasta water

To serve:

  • 1 pinch red chili flakes or to taste, optional
  • 1 pinch cracked pepper or to taste, optional

Instructions

  • Cook the pasta al dente according to the package instructions (this should take about 6 to 9 minutes, depending on the brand and kind of pasta you’re using), then reserve some of the pasta water, drain, and set aside.
  • While the pasta is cooking, sauté the onions, garlic, and mushrooms in the oil in a nonstick pan or pot over medium heat for 5 minutes.
  • Lower the heat to low, then mix in the salt, pepper, and spinach and mix until the spinach has reduced in volume (about 1 minute), before adding the tahini, lemon juice, nutritional yeast, and pasta water.
  • Once everything is well incorporated, cook for 2 more minutes, then add the pasta, mix, and serve.
  • Enjoy!

Nutrition Per Serving

Nutrition Facts
Creamy Vegan Lentil Pasta with Spinach and Mushrooms
Serving Size
 
1 bowl
Amount per Serving
Calories
652
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
11
g
Sodium
 
774
mg
34
%
Potassium
 
1500
mg
43
%
Carbohydrates
 
77
g
26
%
Fiber
 
22
g
92
%
Sugar
 
14
g
16
%
Protein
 
39
g
78
%
Vitamin A
 
9354
IU
187
%
Vitamin C
 
66
mg
80
%
Calcium
 
242
mg
24
%
Iron
 
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
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