Creamy mushroom and lentil spaghetti

My little ones loved this recipe! It went down a treat. I hope you enjoy it too! It's a perfect weeknight meal and will last in the fridge for a few days or in a freezer for up to 12 weeks. 

It's super easy to make and takes around 20 minutes. This recipe makes 2-3 servings.

This recipe is soy free and can easily be made gluten free.



  • 2 teaspoons oil or cooking spray

  • 1/2 a cup diced red onion

  • 4 1/2 cups of mushrooms (I used chestnut mushrooms)

  • 2 1/2 teaspoons minced garlic or garlic puree

  • 1/4 teaspoon dried thyme

  • 2/3 cup of vegetable stock

  • 1/2 cup of tinned coconut milk

  • 2-4 tbsp flour (I used spelt flour)

  • 1/2 tin of green lentils


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Whilst your spaghetti is cooking as normal, slice your mushrooms and place in a bowl with the garlic puree.


On a medium heat, saute the diced onions in a little oil or spray. Add the garlic mushrooms, half a tin of drained green lentils and dried thyme. You can add salt and pepper to taste.


When the water from the mushrooms has started to dry out again (around 10 minutes) whisk in the vegetable stock, coconut milk and the flour. You can add a little more flour if you want a thicker texture. Stir Stir Stir until it gets nice and thick.


Add a little extra coconut milk at the end of cooking for an even creamier texture. Serve and enjoy!