This creamed mushroom and lentil pasta sauce is not only super tasty, but also filling.

Loaded with iron rich lentils and thickened with chickpea flour, this is a nutrient boosting sauce that will keep you energized and healthy.

It is easy to adapt and the video at the top of this page demonstrates that perfectly.

Lentils are one of the healthiest ingredients on the planet. Now you can eat a creamy vegan pasta sauce that’s not only delicious, but really good for you.

Eat up and enjoy…


1 can brown lentils, drained
200g mushrooms, sliced
dash of white pepper, to taste
dash black pepper, to taste
1/2 tsp liquid smoke, optional
1 tsp minced garlic
1 cup vegetable stock
2 tbsp chickpea flour


Place liquid smoke, vegetable stock and chickpea flour in a jug or bowl and stir together until well combined. Set aside.

Place the mushrooms and garlic in a heated fry pan and stir until the mushrooms start to break down. Add the lentils and garlic and stir for a couple of minutes more.

Add the liquid mixture to the pan and stir a minute or two until the sauce thickens to your liking.

Add white and black pepper to taste and serve on top of your favorite pasta.

I also like to have this on toast, baked potato, mashed potato or rice.

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