This vegetarian pasta comes together in one pot and is packed with flavor from the combo of garlic, rosemary, and mushrooms. Since lentils take much longer to cook, you’ll cook those first, then add the pasta and continue to simmer until the pasta is cooked and the water is absorbed. A couple pats of butter stirred in at the end creates a silky saucy broth that you’ll scoop up with every bite. Shower it with lots of parm for a veggie and protein-rich meal (you’ll get about 23g protein per serving from the pasta, cheese, and lentils)!
Ingredient highlight
Mushrooms! Are one of my favorite ingredients to add to vegetarian dishes because they have a meaty texture and an umami-rich flavor. They’re a great source of minerals like selenium, potassium and zinc and are also high in B vitamins.
Servings 4
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 2 carrots, chopped small
- 8 oz mushrooms, thinly sliced (about 3 cups)*
- 1 ½ tsp kosher salt, divided
- 2 cloves garlic, thinly sliced
- 1 tsp dried rosemary or 1 sprig fresh
- ½ tsp black pepper
- 5 cups water, divided
- ¼ cup green or brown lentils
- 8 oz short pasta shape**
- 2 tbsp butter
- 1 cup grated parmesan, for topping
- Chopped parsley, for topping (optional)
- *I tested with oyster and shiitake mushrooms, but any variety will work.
- **This pasta is best eaten with a spoon, so use a short pasta shape. I used a whole grain gemelli, but any short regular or whole grain pasta shape will work.
- Note on pasta cook time: ~ different types, shapes, and brands of pasta take varying times to cook. If your pasta is not cooked to your liking after the last 5-7 minutes, you can cover the pot and simmer for 2-3 more minutes and add more water if needed.
- Add protein! ~ See substitutions for tips. If you top with an animal protein, this pasta can serve 6.
Instructions
- In a large dutch oven or pot with a tight fitting lid, warm the oil over medium to medium-high heat. Add the carrots, mushrooms, and ½ teaspoon salt and stir to combine. Spread out evenly and cook for 3-5 minutes, stirring halfway, or until you start to see some browning on the mushrooms.
- Stir in the garlic, rosemary, and pepper for another minute. Stir in 3 cups water, lentils, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium or medium-low to maintain a simmer for 10 minutes, stirring occasionally.
- Stir in the pasta, remaining 2 cups water, and remaining ½ teaspoon salt. Bring to a boil, then cover and reduce the heat to medium to rapidly simmer for 8 minutes. After 8 minutes, give it a stir, then continue to simmer (uncovered) over medium-low heat for 5-7 more minutes or until the pasta is cooked through (see note). There should be a good amount of liquid still in the pot. If it looks too dry, you can add in some water.
- Stir in butter until it’s melted and a silky broth forms, adding more water if needed to make it more brothy/saucy. Serve topped with lots of parm (¼ cup worth), herbs (if using), and some black pepper.
Items you can prep ahead (optional)
- Chop 2 carrots small
- Thinly slice 8 oz mushrooms
- Thinly slice 2 cloves garlic
- Chop parsley, for topping (optional)
Substitutions:
- To make gluten-free, use a gluten-free pasta.
- To make vegan, replace the butter with olive oil.
- Not into mushrooms? You could just leave them out entirely and add in a couple stalks of finely chopped celery or bell pepper instead.
- If you want to skip the lentils, then skip the lentil cooking part. Simply add the pasta along with 3 cups water, cover and follow the recipe.
- Top with browned sausage or any cooked protein – you can cook the protein first, then remove it, start the recipe, and top with the protein at the end.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through, stirring every 30 seconds. Pasta soaks up any liquid as it sits, so add a splash of water and a good drizzle of olive oil and stir it up once it’s heated. Top with plenty of cheese, herbs, and pepper.
- Add protein! Top with any protein – sausage is the best! Or you can top with a fried egg or two.
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