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+ servings

Lentil Pasta With Balsamic Glazed Mushrooms

Servings 2
Author Rachael DeVaux


Lentil pasta

  • 1 cup red lentil pasta (uncooked)
  • 2 cups spinach
  • 3 tbsp crumbled goat cheese
  • 1 tbsp olive oil

Balsamic mushrooms

  • 2 tbsp olive oil
  • Splash organic chicken broth
  • 3-4 cups crimini mushrooms
  • 3 tbsp Primal Kitchen Balsamic Vinaigrette
  • 1 tsp chopped chives


  • Cook lentil pasta according to package directions. Once strained, toss lightly with olive oil and spinach until spinach wilts.
  • To make mushrooms, heat olive oil in pan on medium heat until hot, but not smoking. Add whole mushrooms and sauté for 7-10 minutes. Add balsamic vinaigrette while sauteing .
  • (If pan needs more moisture, add splash of chicken broth and continue to cook until mushrooms become tender)
  • Once done, add to bowl with pasta, avocado and crumbled goat cheese, salt, pepper and red chili flakes for added flavor. Enjoy!