Prep time
Cook time
Total time
Serves: 6
  • 1 box Barilla Red Lentil Penne
  • 2 tablespoons grapeseed oil, or ¼ cup white wine or veggie broth (for an oil-free sauté)
  • 1 shallot, diced
  • 12 oz oyster mushrooms, or maitake, shiitake, or baby bella mushrooms
  • 1½ cups plain unsweetened soy milk (or other non-dairy milk)
  • 1½ tablespoons arrowroot powder or cornstarch
  • ½ cup nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt + more to taste
  • Freshly ground black pepper, for garnish
  • ¼ cup fresh parsley, chopped for garnish
  1. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  2. Warm the grapeseed oil in a skillet on medium heat.
  3. Add the shallots, and sauté until they start to turn translucent, about 2 minutes.
  4. Add the mushrooms, and a pinch of salt. Cook until the mushrooms are tender, about 8 minutes. For meatier mushrooms place a lid or heavy plate directly onto the mushrooms, and cook on medium-low.
  5. In a small bowl, combine the soy milk and arrowroot powder. Stir well to break up any clumps.
  6. Pour it over the mushrooms, and immediately add the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
  7. Stir it all together on medium-low heat as the sauce thickens. Season to taste with more lemon or salt.
  8. When the sauce is a creamy alfredo consistency add the red lentil penne, and stir well to combine the pasta and the sauce.
  9. Serve hot, garnished with freshly ground black pepper and parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/oyster-mushroom-red-lentil-pasta-alfredo/