30-Minute Vegan Autumnal Mushroom Pasta

150g Profusion Red Lentil Fusilli 

3 tbsp pine nuts

3 tbsp vegan unsalted butter

280g chanterelle mushrooms, cleaned and dried

⅛ tsp black pepper

⅛ tsp dried red pepper flakes

1 slice of Profusion Protein Bread, toasted and blended

1 tbsp fresh chives

1 clove garlic, crushed

1 tsp dried oregano

  1. Add the fusilli to salted water and boil according to package instructions. 
  2. While the pasta is cooking, heat a large frying pan over a medium heat. Add the pine nuts, blended protein breadcrumbs, oregano and garlic, and fry for 5-7 minutes, continuously shaking the pan and stirring, until golden brown. Transfer to a small bowl and set aside.
  3. Return the pan to the hob and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, or until browned and soft.
  4. Drain the pasta and add it to the pan. Toss well and season with black pepper and red pepper flakes.
  5. Transfer to a serving dish and garnish with the toasted pine nuts, breadcrumbs and chives. Serve and enjoy!

More recipes like this

follow us on instagram


Please enter an Access Token on the Instagram Feed plugin Settings page.