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Lentil Spaghetti in Black Olive Mushroom Sauce

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!