spinach mushroom and red lentil pasta

Written by Candice Douglas

A warm, satisfying lunch! Simple to throw together, too.

Easy Weeknight Red Lentil Pasta Bowl

Time: 10 minutes

Serves: 4


  • 250g Happy Earth People Red Lentil Pasta
  • 1/2 an onion
  • Bunch of spinach
  • Clove of garlic
  • Olive oil
  • Pesto of choice
  • Avo, for topping
  • Fennel, for topping
  • Radish, for topping


  1. Allow the Red Lentil Pasta a 6-minute bubble bath in a pot on the stove 😉 while you gently fry diced onion until glassy. Add spinach and garlic, turn the heat down to medium, and pop the lid on until the leaves are just wilted.
  2. Drain the pasta and toss it in olive oil and your favourite pesto, I used basil but red pepper or sun-dried tomato works really well too
  3. Stir the pasta through the spinach mixture and serve topped with slivers of fresh avo, radish and fennel bulb. Finish off with some salt and black pepper, and perhaps and an extra dollop of pesto.

Easy peasy!

About the author:

Candice, creative mom to a preschooler, and owner of The Social Post, plays with her food for a living. She started this particular piece of her adventure working as Marketing Contessa at Pesto Princess. A decade later continues to work with brands who have values which augment her own, helping them delight their customers with creative marketing content. In short, she gets to work with some great products and support lovely brands. She is a photographer, writer, food stylist, recipe developer, and copy editor.
Follow her on Instagram for more delicious recipe ideas!