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Lentil Spaghetti in Black Olive Mushroom Sauce

Lentil Spaghetti in Black Olive Mushroom Sauce

The key to eating real food and having full enjoyment, might be the Green Lentil Spaghetti by Pow Pasta!  Only 2 ingredients, green lentil flour and quinoa flour.  What the what?  It made this recipe, Lentil Spaghetti in Black Olive Mushroom Sauce, the 3 G’s…gluten free, guilt free and garbage free.  Oh and talk about plant based protein, a 3.5 ounce serving packs in 25g of pure plant based energy.  If you are low carb, maybe not the dish for you…on the high side at 62g for 3.5 ounce serving. Also if you on a weight loss journey you should keep this recipe as a treat!  I will admit there is a learning curve to cooking it.  It gets sticky easily, so make sure you follow the instructions on the back of the box.  With all this real food in your bowl, you can enjoy spaghetti again!  

Lentil Spaghetti in Black Olive Mushroom Sauce

Lentil Spaghetti in Black Olive Mushroom Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Roasted vegetables with a black olive kick!  Topped with sweet roasted cherry tomatoes and fresh parmesan cheese.  Feel good about eating pasta again!  

Course: Dinner
Cuisine: Plant Based
Servings: 4
  • 3 tbs olive oil
  • 1 garlic clove
  • 1 cup mushrooms, diced
  • 1/2 cup pitted black olives
  • 2 tbs fresh parsley
  • 1 red chili, seeded and chopped
  • 1 box green lentil spaghetti noodles
  • 1 cup cherry tomatoes
  • 1 sprig rosemary
  • salt and pepper
  • fresh slivers of parmesan
  1. Preheat the oven to 425°.  Line baking sheet with parchment paper. Place mushrooms, chili pepper, and garlic on baking sheet and drizzle with olive oil. Roast for 7 minutes. I like to salt and pepper mine as well, it's an option. 
  2. Remove and let cool slightly.  In a food processor or blender add roasted mushrooms, garlic, olives, parsley and red chili pepper.  Blend until smooth. 

  3. Cook lentil spaghetti according to the package. 

  4. While spaghetti is cooking place cherry tomatoes on the same baking sheet and parchment used for the mushrooms.  Drizzle with olive oil. Add rosemary sprig or just the leaves to the mixture.  Roast for 5 minutes.  

  5. Drain lentil spaghetti and place back into the pot. Salt and pepper to taste. Mix in mushroom sauce.  Garnish with roasted cherry tomatoes and fresh parmesan slivers.  Serve hot! 

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