Creamy Mushroom & Lentil Pasta with Broccoli

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Nuts, Milk

May Contain: Soya, Peanuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	638Kcal
	486kJ	2671kJ
Fat	4.3g	23g
of which saturates	0.8g	4.3g
Carbohydrates	14g	79g
of which sugars	1.9g	11g
Protein	4.4g	24g
Salt	0.37g	2.0g
Fibre	3.2g	18g

Back

Ready in 20 1/3 daily fibre 7 plants Low sat fat

Creamy Mushroom & Lentil Pasta with Broccoli

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Dairy

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.

Cooking Instructions

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.

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