Looking for a comforting yet nutritious meal that comes together in under 30 minutes? This One-Pot Creamy Mushroom Lentil Pasta is the perfect balance of rich flavours and wholesome ingredients. Earthy mushrooms, fragrant garlic, and a splash of white wine create a savoury depth, while lentil pasta adds a protein-packed twist. The best part? Everything cooks in a single pot for minimal cleanup and maximum flavour. If you're craving a cozy weeknight dinner, this creamy, satisfying pasta has got you covered!
Preparation
5
min
Cooking
18-20
min
Portion
2
Ingredients
- 7.5 ml (½ tbsp) olive oil
- 1 carton (227 g) mushrooms, thinly sliced
- ½ white onion, finely chopped
- 125 ml (½ cup) dry white wine
- 120 g (4 oz) lentil pasta
- 3 garlic cloves, minced
- 125 ml (½ cup) soy cream (or low-fat cooking cream, 15% M.F.)
- 1.5 ml (¼ tsp) salt
- 30 ml (2 tbsp) grated Parmesan
- Fresh parsley, roughly chopped, to taste
Preparation
- In a medium pot, heat the olive oil over medium heat. Add the onions and cook for 1–2 minutes until translucent.
- Add the mushrooms and cook for another 2 minutes, stirring occasionally. If needed, add a small amount of white wine to prevent sticking.
- Once the mushrooms are tender, add the remaining white wine, lentil pasta, and garlic. Simmer for about 10 minutes or until the pasta is cooked, but not overcooked. If needed, add a small amount of water to ensure the pasta is covered.
- Once the pasta is cooked, stir in the cooking cream, salt, and pepper. Continue to simmer for a few more minutes until the desired creamy texture is achieved.
- Divide the pasta into two bowls and top with Parmesan and fresh parsley. Serve immediately.
Notes
This recipe is best consumed fresh. However, it can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
Registered Dietitian Nutritionist in Montreal
