Mushroom Bomb Lentil Pasta – Sharon Palmer, The Plant Powered Dietitian
I don’t learn about you, however I LOVE mushrooms. That umami, earthy high quality is simply one thing I crave, and it’s much more satisfying if you’re consuming a plant-based weight loss plan, as I do. One among my favourite methods to take pleasure in mushrooms is in a easy pasta dish, like this Mushroom Bomb Lentil Pasta. On this dish, it’s all concerning the mushrooms—the pasta is merely a clean canvas to let the savory heat flavors of mushrooms shine via. Mushrooms are a part of conventional diets everywhere in the world, together with pasta dishes. They add a lot taste and diet energy to the weight loss plan. I like to recommend together with mushrooms a number of instances per week in your consuming sample.
This recipe was impressed by a visit to my farmers market, the place an area mushroom grower sells assorted mushrooms—enoki, shiitake, cremini, hen of the woods, maitake, oyster—by the large bag for $10. I deliver residence one every week and get artistic within the kitchen all week lengthy. On this recipe, I showcase lentil pasta, since this gluten-free, nutritious pasta is wealthy in protein and provides a pleasant texture and coloration to this dish.
Flavored with truffle oil, contemporary thyme, and white wine, this 6-ingredient (not together with pantry staples) recipe may be on the desk in 10 minutes! When you’re cooking the pasta, begin sautéing the mushrooms in truffle oil and garlic. Add the wine and let the sauce cut back right into a flavorful combination. You’ll find truffle oil in lots of gourmand shops and on-line. Should you can’t discover it, simply substitute olive oil.
Take a look at how I make this recipe in my IGTV Plant-Powered Stay Cooking Present right here.
Description
This vegan, gluten-free recipe for Mushroom Bomb Lentil Pasta is all concerning the umami high quality of mushrooms, ready with a contact of truffle oil and served with protein-rich lentil pasta.
- 1 8-ounce bundle lentil pasta
- 3 tablespoons truffle oil* (olive oil infused with truffle)
- 1 pound blended mushrooms (enoki, shiitake, cremini, hen of the woods, maitake, or oyster), coarsely sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped contemporary (or dried) thyme
- 1 cup dry white wine** (i.e., Chardonnay)
- Sea salt, as desired (truffle salt is great)
- Freshly floor black pepper, as desired
- Cook dinner lentil pasta in boiling water, in keeping with bundle instructions. Rinse and drain pasta.
- Whereas pasta is cooking, warmth truffle oil in a big saute pan and add mushrooms, garlic, and thyme. Saute for 3 minutes.
- Add white wine and proceed sautéing for a further 5 minutes to cut back liquid and make a extra concentrated sauce.
- Add drained cooked pasta to mushroom combination and toss collectively. Season as desired with salt and black pepper. Serve instantly.
Notes
*You could substitute additional virgin olive oil as a substitute of truffle oil, if desired.
**Substitute 7/8 cup vegetable broth and a couple of tablespoons vinegar for white wine if desired.
- Class: Entree
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 371
- Sugar: 3.5 g
- Sodium: 34 mg
- Fats: 11.5 g
- Saturated Fats: 1.5 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 17 g
- Ldl cholesterol: 0 mg
Key phrases: vegan pasta, greatest vegan pasta, wholesome vegan pasta
For different favourite, plant-based pasta dishes, attempt the next:
Mushroom Strogranoff
Pasta with Marinara and Roasted Greens
Penne with White Beans and Greens
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