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.
Why this dish is good for you
Lentils are an excellent source of plant-based protein and fiber. Mushrooms (e.g., champignons) boost the immune system. Spinach provides vitamins and antioxidants. This dish is high in protein, high in fiber, and immune-boosting.
Ingredients
- Lentils150 g
- Mushrooms200 g
- Spinach200 g
- Onion50 g
- Garlic3 g
- Oat milk150 g
- Vegetable broth50 g
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
Method
- 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.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
