Lentil Spaghetti with Mushrooms, Tomatoes and Onions

Lentil pasta with cherry tomatoes, mushrooms, garlic, onions, fresh basil and extra virgin olive oil


  • Lentil spaghetti – enough for 2 servings (you can sub in regular spaghetti if you want, but the lentil give you more protein … I use Simple Truth brand organic lentil spaghetti)
  • 3 medium size portabello mushrooms
  • 1 small onion
  • 1 cup cherry tomatoes
  • 1/2 Tablespoon dried garlic
  • Extra virgin olive oil
  • fresh basil


Use instructions on the box to cook spaghetti. While that is cooking, you can get a frying pan going on low heat. Dice your onion and slice the cherry tomatoes in half. Set aside. Slice the mushrooms and add to the pan. You’ll basically be dry sautéing those. Add in the dried garlic. Keep stirring everything. As mushrooms heat up, they’ll let go of their moisture, when you first start to see a little moisture, throw in the onions. Keep mixing. The pasta will be done while you’re sautéing the mushroom/onion mix. Take the pasta off the heat but don’t drain it. The mushrooms will take about 10 or so minutes to cook. Toss in the tomatoes at around the 10 minute mark. Now, drain the pasta (you don’t want to drain it right when it’s done because it has a tendency to get sticky and weird if left in the open air, or a strainer, after cooking) and then add the pasta to the frying pan. Get your bottle of extra virgin olive oil and drizzle some over everything. Stir it up and dish it out. Cut up some fresh basil to top it (you can also add some parmesan cheese if you like).

Makes 2 servings.

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