Summer Shiitake Linguine

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta.


Serves: 4-6 Time: 60 minutes

Summer Shiitake Linguine

  • 3-4 small yukon golden potatoes, cut lengthwise into 1/4 inch thick slices + 3 Tbs olive oil + 1/2 tsp salt
  • 8 oz. linguine pasta
  • 2 Tbs olive oil
  • 8 oz. shiitake mushrooms, stems removed & caps sliced in half
  • 1 whole garlic club, peeled & sliced
  • 1 medium yellow onion, thinly sliced
  • 2 Tbs nutritional yeast
  • 1 cup cherry tomatoes
  • 2 bay leaves
  • 2 Tbs fresh thyme, chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1 cup dry white wine
  • Black pepper to taste
  • 1 cup vegetable broth
  • 3/4 cup brown lentils, cooked
  • 2 Tbs lemon juice
  • 1/2 cup fresh parsley, chopped


  1. Preheat the oven to 425ºF. Prepare your yukon potatoes and toss in bowl with the oil and salt.
  2. Place the potatoes on a baking tray and roast in the oven for 30 minutes, flipping halfway through. Remove from the oven once roasted and set aside.
  3. For the lentils, you may use leftover lentils or cook them while the potatoes are roasting.
  4. Meanwhile, prepare your remaining vegetables and prepare a pot with water to boil your pasta.
  5. Cook the pasta until al dente, drain & set aside.
  6. In a large skillet, set heat to medium. Once hot, add olive oil and sear the mushrooms in 1 Tbs of olive oil and a pinch of salt for 5 minutes. Remove from the skillet and set aside.
  7. Using the same pan, add another 2 tablespoons of olive oil and begin cooking the garlic. Cook for 2 minutes, then add the onion and a pinch of salt. Cook together until translucent, about 5 minutes.
  8. Add the nutritional yeast and toss together for another minute before adding the tomato, thyme, bay leaves, red pepper flakes, oregano, and 1/2 tsp of salt. Stir together for 2 minutes.
  9. Next, add the wine and stir the bottom of the pan to deglaze the skillet. Turn the heat up to medium-high and cook for 3 minutes.
  10. Bring the heat back down to medium, and add the vegetable broth, cooked lentils, parsley, and lemon juice with a hefty dash of black pepper. Return the mushrooms to the pan and cook for another 3-5 minutes. Turn off the heat. Taste and adjust seasoning as needed.
  11. Add in the pasta, stirring in well. Arrange the potatoes into the dish, and add a finishing splash of lemon juice and a dash of red pepper flakes.
  12. Serve and enjoy!

Nutrition Information

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