One-Pot Lentil Mushroom Pasta

Image of one-pot lentil mushroom pasta in a large pan sitting on a towel

Put those dried lentils to delicious use with an easy, one-pot lentil mushroom pasta! This recipe is savory, satiating, and perfect for a weeknight dinner.

Image of one-pot lentil mushroom pasta in a large pan sitting on a towel

When I asked y’all what you had sitting in your pantry that was a bit uninspiring, lentils were definitely a common answer. Well, that’s really too bad! Lentils can be used in all sorts of dishes, but honestly, I feel you. There are times where I stare into the corner where my dried beans are, thinking, “that’ll take too long.” (I then proceed to eat cookies for dinner)

Image of prepped mise en place, on a cutting board, for pasta dish

In this one-pot recipe we find a happy medium between utilizing pantry staples and expediting the dinner process. Woohoo! Who knew problem solving could be so delicious and exciting? (Yes, I am laughing at myself right now.) Either way, I think you’ll find this dish a welcome addition to your weeknight repertoire.

Image of chopped kale on a cutting board

Now, like the last few posts, here are some ways that you may be able to substitute out ingredients if you don’t have these exact ones on hand! I do need to mention that I have not tried these for THIS exact recipe. These suggestions are based on my knowledge and experience with cooking. If you have any questions, you can always leave a comment! 🙂

Image collage of steps in cooking vegan pasta dish

Substitutions/tips for One-Pot Lentil Mushroom Pasta:

  • Green lentils – Brown lentils will also work! Or, you can use pretty much any legume that has a cooking time of roughly 25-30 minutes.
  • Yellow onion – White onion will work here, red onion could work in a pinch. It will just have a slightly different flavor.
  • Fusilli pasta – I used semolina pasta, but if you need a gluten-free pasta, something with a similar cooking time of 10 minutes works.
  • Vegetable broth – A tip here is to buy bouillon so that you don’t have to store quarts of veg broth in your pantry. If that doesn’t help you right NOW, use water instead and add 1-2 tablespoon Tamari or liquid aminos, to taste. Onion powder would also be helpful!
  • Unbleached all-purpose flour – 1:1 gluten-free flour will work if you’re avoiding gluten. No flour? Use 2 teaspoons cornstarch or 1 tablespoon tapioca starch/flour.
  • Chopped kale – If you don’t have fresh greens on hand, 1/2 cup frozen, chopped kale or spinach will work in its place.
  • White vinegar – If, for some reason, you don’t have white vinegar on hand anything acidic works. So, red wine vinegar, a squeeze of lemon, etc., just use it to taste.
Image of a close-up of one-pot lentil mushroom pasta in a large pan sitting on a towel

Of course, I’d love to hear if you have any other ingredients that you need help with; just leave a comment! Click here for some of the other pantry-friendly recipes on my site.

Image of one-pot lentil mushroom pasta in a large pan sitting on a towel

One-Pot Lentil Mushroom Pasta

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Put those dried lentils to delicious use with an easy, one-pot lentil mushroom pasta! This recipe is savory, satiating, and perfect for a weeknight dinner.


  • 2 teaspoons (10 ml) canola oil, or other mild cooking oil
  • 1 cup (140 g) diced yellow onion
  • 6 ounces (170 g) sliced cremini or baby Bella mushrooms, stems removed
  • 1/3 cup (100 g) dry green or brown lentils
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8-1/4 teaspoon black pepper, I like it pretty peppery
  • 3 cups (710 ml) vegetable broth, DIVIDED
  • 2 tablespoons (17 g) unbleached all-purpose flour
  • 1 tablespoon (5 g) nutritional yeast
  • 2 cups (170 g) dried fusilli pasta
  • 1 cup (235 ml) water
  • 1/2 teaspoon salt, to taste
  • 1 cup (40 g) firmly packed chopped kale, with stems removed
  • 1 teaspoon white vinegar or lemon juice


  1. In a large sauce pan, warm the cooking oil over medium heat. Once hot, add onions to the pan and saute for 2-3 minutes. Then add mushrooms and saute for 3-4 minutes, until mushrooms have softened and reduced in size.
  2. Next, add lentils, sage, garlic powder, paprika, and pepper to the pan, stirring to combine evenly. Add 1 cup (235 ml) vegetable broth to the pan, and bring to a simmer. Once simmering, adjust heat to medium-low, cover pan with lid and simmer for 15 minutes.
  3. After 15 minutes, and most of the water has been soaked up, stir the flour and nutritional yeast into the mixture until everything is coated. Pour remaining vegetable broth into the pan, plus pasta, water, and salt, and stir.
  4. Cover pan with lid, then bring mixture to a boil over medium-high heat. Once boiling, adjust heat to medium-low and simmer for 10 minutes, or until the pasta is cooked through, stirring every couple of minutes.
  5. Once the pasta is cooked through, check to see if the sauce is creamy, not soupy. If soupy, simmer with the lid off for a couple of minutes, so that some of the liquid can evaporate.
  6. Next, add kale and vinegar to the pan, stirring it into the pasta, for 1-2 minutes, so that the kale is soft and bright green. Take pasta off heat, season with salt if it needs more, and serve!


*Check blog post for substitution recommendations!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gSodium: 494mgCarbohydrates: 54gFiber: 8gSugar: 3gProtein: 16g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

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Image of one-pot lentil mushroom pasta in a large pan sitting on a towel

If you’ve made this one-pot lentil mushroom pasta, but still have some dried lentils on hand, give these recipes a try!

Image of one-pot lentil mushroom pasta in a large pan sitting on a towel

13 Comments on “One-Pot Lentil Mushroom Pasta

  1. I’ll be making this comforting and tasty pasta over and over again. Love the sage & nutritional yeast in the sauce, both compliment the mushrooms’ earthiness perfectly. The only modification I made was using lemon juice as an alternate acid to the white vinegar.

    • Aaaah, I’m elated to hear this! And good to know that the lemon worked out well. Thank you for updating me! 🙂

  2. This looks fabulous. Any idea on how I can convert to an Instant Pot recipe??

    • That is a great question! Because the lentils need to cook for at least 25 minutes and the pasta for only 10 minutes (on the stove), I’m not sure how well this would work. One option would be to sauté onions and mushrooms as instructed on the saute function, then add lentils and 3/4 cup broth, do manual high pressure for 5 or 6 minutes, quick release. Then follow steps for adding flour and nutritional yeast, stir in pasta and remaining veg broth (but no water) and cook at manual high pressure for 3 to 4 minutes (depending on pasta cooking time). Quick release and when everything is cooked through, stir in kale and vinegar, and salt to taste (if it isn’t very saucy, add a little water). If you give that a try, let me know how it turns out!

  3. Thank you SO MUCH for this recipe and all the substitutions as well. That is extremely helpful, especially now.
    And I would also be interested in how you would adapt this for the Instant Pot 6 qt.
    Thanks again for the great recipes , inspiration and the Gluten-free alternatives and all the subs!

    • Hi Jill! Thank YOU! Really trying to be as helpful as possible (always) but even more so now. I just left a (long) comment to Donna that outlines how this MAY work out, based on suggested lentil and pasta cooking times. If you try it out, let me know!

  4. Jackie, what an awesome recipe! I made some modifications with good success:

    -4 tsp of lemon juice instead of 1 tsp of vinegar (I’m not sure if this was the right substitution quantity, but it worked for me)

    -used whole wheat pasta instead of regular pasta (worked well)

    -2 tbsp of whole wheat flour instead of all-purpose flour (worked fine, but gave a slightly chalkier texture, so I wouldn’t recommend it for everyone)

    -increased the quantity of the pasta, kale, nutritional yeast and mushrooms by a little bit and reduced the quantity of water slightly (and simmered for an extra 5 minutes)

    In the future, I’ll try this recipe with broccoli.

    Question: if I put garam masala instead of sage and garlic powder, do you think it would work? (I have no intuitive sense for these types of substitutions). I’m trying to figure out how to meld more European ingredients with South Asian spices…..

  5. I made it and loved it! I just used whatever I had around but it was approximately this recipe. I added red pepper flakes too which was great, and some soy sauce instead of salt.

    • Awesome!! And love the addition of red pepper flakes + soy sauce!

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  8. Just made this and it was so filling. I’ve saved enough for lunch tomorrow and looking forward to it.

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