The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Mushroom & Lentil Pasta with Broccoli
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this warming pasta bowl is packed with nutrients. You'll cook brown rice casarecce and add to a rich ragu, bursting with green lentils and earthy mushrooms, made extra comforting by Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes. Serve alongside grilled tenderstem broccoli, for the perfect bite.
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 onion
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 2 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 4 garlic clove
- 40g whole almonds (Nuts)
- 240g Tenderstem broccoli
- 250ml natural kefir (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 240g chestnut mushrooms
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 638
Protein: 24g
Carbs: 79g
Fat: 23g
Creamy Mushroom & Lentil Pasta with Broccoli
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this warming pasta bowl is packed with nutrients. You'll cook brown rice casarecce and add to a rich ragu, bursting with green lentils and earthy mushrooms, made extra comforting by Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes. Serve alongside grilled tenderstem broccoli, for the perfect bite.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Prep the veg
- Thinly slice the onions, mushrooms and garlic. Trim the broccoli and cut into thirds
- Add the broccoli to the foil-lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened
Boil the pasta
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and onion and cook for 4-5 mins, until softened. Add the garlic and cook for another 1 min
Build the flavour
- Drain and rinse the lentils
- Stir the cashew butter, sundried tomato paste, oregano and 150ml water into the mushroom pan, until combined. Bring to the boil, then add the lentils and simmer for 3-4 mins, until thickened
- Add the cooked pasta and toss to coat in the sauce. Remove the pan from then heat, then stir in the kefir. Season to taste
Plate up
- Serve the pasta into bowls. Top with the grilled broccoli
- Roughly chop the almonds and scatter over to finish
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