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Red Lentil Pasta with Mushrooms, Silverbeet & Bechamel Sauce by Sami Bloom

Are you looking for a delicious pasta dish to add to your repertoire? Try this delicious recipe by Sami Bloom.

Prep/Cooking Time:

50 mins

Serving Size:

3 serves


  • 250 g red lentil pasta, boiled according to package
  • 1/2 bunch silverbeet chopped
  • 150 g Mushrooms sliced in quarters
  • 2 cloves garlics minced
  • 1/2 tsp. extra virgin olive oil


  • 1/4 butternut pumpkin sliced, no skin, baked on 200 C for 40 minutes
  • 3/4 cup coconut milk or 1/2 and 1/2 with water
  • 3-4 tbsp. nutritional yeast
  • 1/2 lemon juice only
  • 1/2 tsp. 1/2 tsp sea salt and black pepper


  1. Bake 1/4 butternet pumpkin on 200c for 40 mins
  2. Once pumpkin is cooked, boil pasta according to package.
  3. In a separate pan, use a dash of extra virgin olive oil to saute garlic and mushrooms for 3 minutes.
  4. Next, add in the silverbeet for a further 3 minutes. Season with salt & pepper and set aside.
  5. To make the Bechamel sauce, use a high-powered blender to combine the ingredients until smooth and creamy.
  6. Divide boiled pasta evenly between three bowls.
  7. Pour ⅓ of the pasta sauce over each dish, and top with the sauteed garlic vegetables.
  8. Serve with a dash of chilli flakes or nutritional yeast, if desired


Recipe & Photo by Sami Bloom – Original recipe can be found here