Mushroom + Lentil Spaghetti

Mushroom + Lentil Spaghetti

Serves 4

Gluten Free

Vegan Based

Youll probably notice I’m not the biggest fan of pasta. I much prefer to eat rice, gluten-free grains or vegetables … with the exception of this Mushroom + Lentil Spaghetti (and a couple of recipes in Chapter 8: Plan Ahead). This is a riff on the lentil spaghetti recipe I grew up eating and shared in my first cookbook, My Darling Lemon Thyme. There are so many more gluten-free pastas available now than when I started eating gluten-free, nearly 15 years ago, when they’d dissolve into a gluggy mess at the bottom of the saucepan! Gluten-free pasta sure has come a long way and many wouldn’t be able to tell the difference now.


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  • 115g (1/2 cup) puy-style lentils, rinsed
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • 250g button mushrooms, trimmed + finely chopped
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon dried oregano
  • pinch of dried chilli flakes
  • 750ml bottle passata (tomato puree)
  • handful of black olives, pitted + roughly chopped
  • fine salt + freshly ground black pepper
  • pinch of unrefined raw sugar
  • gluten-free spaghetti, cooked according to packet instructions, to serve handful of basil/flat-leaf parsley leaves, to serve


Place lentils into a small saucepan over medium heat and cover with plenty of cold water. Bring to the boil, then reduce heat and simmer for 12–15 minutes, or until just tender. Drain well.


After cooking spaghetti, drain, drizzle with a little olive oil, cover and set aside until needed.


Meanwhile, make the sauce. Heat oil in a large frying pan over medium-high heat, add onion and cook for 4–5 minutes, stirring often, until soft. Add garlic, mushrooms, thyme, oregano and chilli. Cook, stirring often, for a good 5 minutes or more, until the mushrooms are cooked and their liquid has evaporated. Add passata, cooked lentils and chopped olives, then season to taste with salt, pepper and sugar. Bring to the boil then reduce heat and simmer for 8–10 minutes, adding a touch of water if the sauce gets too thick. Serve hot over cooked spaghetti, scattered with torn herbs, if using.