This quick mushroom pasta comes together in minutes and delivers the same rich, satisfying character as a hearty Bolognese. Earthy, umami-packed mushrooms give this high-protein pasta a deep, meaty flavor that might just replace your usual sauce.
High Protein Easy Mushroom Pasta
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This high-protein mushroom pasta is ready in about 15 minutes when you use a protein-rich pasta like Explore Cuisine Red Lentil Spaghetti. Red lentil pasta is plant-based, gluten-free, and higher in fiber and protein than traditional wheat pasta. Its delicate lentil flavor and warm pink hue pair perfectly with a savory mushroom sauce.
The dish is a great alternative to meat-based sauces for anyone seeking a lighter, nutritious option—especially during the busy holiday season when you may want a break from heavier roasts. A mix of baby Bella and shiitake mushrooms creates a satisfying texture and depth; add dried porcini if you want an even more intense mushroom flavor.
Explore Cuisine makes organic, plant-based pastas and beans that are colorful, nutritious, and convenient for weeknight meals or when you’re feeding gluten-free or vegan guests. Their red lentil spaghetti is one of several varieties that bring extra protein and fiber to simple pasta dishes.
Serve this mushroom pasta with a generous sprinkle of vegan or regular Parmesan and a handful of chopped parsley. A few drops of balsamic glaze add brightness. Pair it with a simple green salad or something seasonal like a persimmon-fennel salad; it also goes well with a hearty kale Caesar topped with mushroom “bacon” bits.
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High Protein Easy Mushroom Pasta
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- Author: Vicky & Ruth
- Total Time: 23 minutes
- Yield: 4 servings
Description
This quick mushroom pasta creates a stylish, savory meal with rich, meaty flavor from mushrooms—perfect when you want a plant-based alternative to a traditional ragu.
Ingredients
Scale
- 1 – 8oz (227 g) box Red Lentil Spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 6 oz (170 g) tomato paste
- 1 cup red wine (choose one you would drink)
- 16 oz (≈450 g) baby Bella or white mushrooms, washed and diced
- 8 oz (≈228 g) fresh shiitake mushrooms, stems removed and diced
- Salt and pepper to taste (we used ½ teaspoon salt and 1/8 teaspoon pepper)
- Dried oregano to taste (about 1 teaspoon)
- Hot red pepper flakes to taste (optional)
- Water or vegetable broth as needed to adjust sauce consistency
- A bunch of fresh parsley, chopped
- Parmesan cheese, regular or vegan (optional)
Instructions
- Cook the red lentil spaghetti according to the package instructions. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced garlic and sauté for about 1 minute, stirring constantly so it doesn’t burn.
- Add the tomato paste and cook 2–3 minutes, stirring constantly, until it begins to darken and caramelize.
- Carefully add the red wine and whisk, letting it reduce into a glossy sauce for about 2 minutes.
- Add all the mushrooms, salt, pepper, oregano, and red pepper flakes if using. Cook over medium-high heat for about 10 minutes. The mushrooms will release liquid that enriches the sauce.
- If the sauce is too thick, add water or vegetable broth a little at a time until you reach your desired consistency.
- Toss the sauce with the cooked red lentil spaghetti. Serve topped with chopped parsley and grated Parmesan or vegan alternative, if desired.
Notes
- Alcohol in the wine cooks off during simmering; use a wine you enjoy drinking for the best flavor.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian / Vegetarian
Nutrition
- Serving Size: ¼ dish
- Calories: 249
- Sugar: 8.8 g
- Sodium: 332 mg
- Fat: 8.4 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5.8 g
- Protein: 12.3 g
- Cholesterol: 0 mg