Makes 5 meals

  • 1 packet whole-wheat pasta
  • 1 tbsp garlic infused olive oil (can use normal)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp dried basil
  • 2x 400g cans crushed tomatoes
  • 2x 400g cans lentils (drained and rinsed)
  • 375g chopped mushrooms
  • 3/4 cup spring onion
  • Parmesan or plant-based cheese alternative to serve


  1. Cook pasta according to packet.
  2. Heat 1 tbsp olive oil in a pot on medium heat.
  3. Add onion powder, garlic powder and dried basil and stir for 1-2 minutes.
  4. Pour crushed tomatoes and lentils into pot and stir with seasoning.
  5. Cover and cook for 5-10 minutes, stirring occasionally .
  6. Add the chopped mushrooms and stir well. Cover and cook for 2-3 minutes, stirring occasionally.
  7. Combine the pasta and the sauce once the pasta is cooked and stir well. Divide mixture into containers. Place in fridge to cool before freezing.
  8. After reheating, serve with fresh spring onion and cashew parmesan (optional).

Editor's Note: This recipe was created by Intern Dietitian Courtney Myers from the Nourish Naturally team.