Gluten-Free Lentil Pasta with Mushroom Cream Sauce and Spinach

A hearty and creamy pasta made with gluten-free lentil pasta, umami-rich mushrooms, and fresh spinach in a cream sauce. A nutritious vegetarian main meal.

• 25 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• antioxidant
• folatreich
• high in protein
• aids digestion
• vitamin-k-reich

Ingredients

• 150 g Lentils
• 200 g Mushrooms
• 200 g Spinach
• 50 g Onion
• 3 g Garlic
• 150 g Oat milk
• 50 g Vegetable broth
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Cook lentil pasta according to package instructions.
2. Heat olive oil in a pan. Sauté onion and garlic. Add mushrooms and cook until they release moisture and are lightly browned.
3. Add oat milk and vegetable broth, bring to a boil. Reduce heat and simmer for about 5 minutes until the sauce thickens slightly.
4. Add spinach and stir until wilted. Season with salt and pepper.
5. Mix the cooked lentil pasta with the sauce. Serve immediately.

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