Lentil Mushroom Stroganoff Pasta (Print-Friendly Format)
Rich mushrooms, lentils, and creamy sauce combine with fettuccine for a satisfying plant-based meal.
# Ingredients You’ll Need:
→ Main Components
01 -
225 grams fettuccine pasta
02 -
200 grams dry green lentils
03 -
1 tablespoon olive oil
04 -
1 onion, diced
05 -
3 cloves garlic, minced
06 -
225 grams cremini mushrooms, sliced
07 -
2 tablespoons soy sauce
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried thyme
10 -
240 millilitres vegetable broth
11 -
240 millilitres unsweetened plant-based yogurt
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Cook fettuccine according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
02 -
Place green lentils in a saucepan, cover with water, and cook as per package instructions until tender. Drain and set aside.
03 -
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
04 -
Add minced garlic and sliced cremini mushrooms to the skillet. Sauté until mushrooms are golden and moisture has evaporated, about 5–7 minutes.
05 -
Stir in soy sauce, smoked paprika, and dried thyme. Toss to evenly coat the mushrooms.
06 -
Pour in vegetable broth and simmer the mixture for 5 minutes to allow flavours to meld.
07 -
Lower heat and add cooked lentils and plant-based yogurt to the skillet. Stir gently and heat through without boiling.
08 -
Taste and adjust seasoning with salt and black pepper.
09 -
Divide fettuccine between plates. Top with lentil-mushroom mixture and garnish with chopped fresh parsley.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.