This easy, minutes-to-prepare mushroom pasta recipe creates a stylish dish that has as much color and meatiness as any hearty pasta Bolognese! Earthy, umami mushrooms give our high protein pasta dish a deep, rich meaty taste that will send your favorite bolognese to days gone by.
High Protein Easy Mushroom Pasta
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Our high protein easy mushroom pasta recipe comes together in just 15 minutes using delicious organic Red Lentil Spaghetti from Explore Cuisine. The red lentil pasta is a great plant-based, gluten-free source of protein with more fiber than traditional pasta, and its beautiful pink color and light lentil taste is a natural fit for our savory mushroom sauce.
Our mushroom pasta dish is ideal for pasta lovers who want a more nutritious alternative to a meat-based sauce, or anyone who is looking for a break from the heavy turkey, roast, and duck meals during the December holidays. Baby Bella and shiitake mushrooms create a wonderful blend and are an easy replacement for beef. You can try adding a few dried porcini mushrooms to the sauce too!
Explore Cuisine provides organic, plant-based foods using ingredients from beans, lentils, rice, and chickpeas so you can create delicious meals that you – and your family – will love. Explore Cuisine offers 10 different varieties of pasta that is nutritious, full of color and taste, and a great way to provide quick healthy meals for vegan and gluten-free friends and family.
We like to serve our high protein easy mushroom pasta with a sprinkling of vegan parmesan cheese and fresh parsley or a few drops of balsamic glaze. You can pair our mushroom pasta with a simple green salad or our Persimmon-Fennel Salad, or serve up some more mushrooms by adding our Vegan Kale Caesar Salad with Mushroom Bacon Bits.
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This easy, minutes-to-prepare mushroom pasta recipe creates a stylish dish that has as much color and meatiness as any hearty pasta Bolognese!
- 1 – 8oz ( 227gr) box Explore Cuisine Red Lentil Spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, sliced
- 6oz (170gr) tomato paste
- 1 cup of red wine (pick a wine you would drink, see note 1 )
- 16oz (228 gr) baby bella or white mushrooms, thoroughly washed and diced small
- 8 ounces (228gr) fresh Shiitake mushrooms, stems removed, washed, and diced small
- Salt and pepper to taste ( we used 1/2 tsp salt and 1/8 tsp pepper)
- Dried oregano to taste (we used 1 tsp)
- Hot red pepper flakes to taste (optional)
- Water or vegetable broth
- A bunch of fresh parsley, chopped
- Parmesan cheese, regular or vegan (optional)
- Cook the red lentil spaghetti following the instruction on the box. Drain well.
- While the spaghetti cooks, heat the olive oil in a deep large skillet over medium-high heat. Add the garlic and for 1 minute, stirring constantly
- Add the tomato paste and cook for 2-3 minutes, stirring constantly, until the tomato paste starts to caramelize
- Carefully add the wine, and whisk well until it turns into a sauce, about 2 minutes
- Add all the mushrooms, salt, pepper, oregano, and hot pepper flakes, if using. Cook over medium-high heat for about 10 minutes (the mushrooms will release some liquid while cooking, adding flavor to the sauce)
- Add water or vegetable broth, if desired, to reach the preferred consistency for the sauce.
- Serve over cooked red lentil spaghetti, sprinkle with fresh parsley and regular or vegan parmesan cheese, if using
- Keep in mind that the alcohol in the wine will evaporate while it cooks
- Serving Size: 1/4 dish
- Calories: 249
- Sugar: 8.8
- Sodium: 331.6
- Fat: 8.4
- Saturated Fat: 1.1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5.8
- Protein: 12.3
- Cholesterol: 0