Roasted vegetables with a black olive kick! Topped with sweet roasted cherry tomatoes and fresh parmesan cheese. Feel good about eating pasta again!
Remove and let cool slightly. In a food processor or blender add roasted mushrooms, garlic, olives, parsley and red chili pepper. Blend until smooth.
Cook lentil spaghetti according to the package.
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.
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!