COOK: Red Lentil Spaghetti Aglio e Olio with Turkey & Mushrooms (gluten-free, low-carb, vegan options)
- Red Lentil Spaghetti Aglio e Olio Ingredients
- Kitchen Equipment Needed
- How to Make Red Lentil Spaghetti Aglio e Olio
- Storage & Serving Ideas
- Red Lentil Spaghetti with Aglio e Olio, Turkey, & Mushrooms
Looking for another simple and satisfying weeknight pasta recipe? This red lentil spaghetti with a quick aglio e olio sauce is ready in thirty minutes or less.
We add sweetness and depth of flavor to the classic garlic and olive oil sauce with a sauteed onion, and either pickled mushrooms or capers… because one of the easiest ways to get people to ask, “daaaaang that smells good, what’s for dinner?” is just to start sauteing onions and garlic in some olive oil. Yum, man. Sometimes the simplest solutions are the best ones.
How about a pasta recipe that’s gluten-free, low-carb, and packed with protein that will leave you feeling satisfied? This easy recipe is nutrient-dense and delicious, and made with some simple pantry ingredients! Or, if you don’t have any dietary restrictions, you can pair this sauce with regular pasta (or the protein-boosted kind). We eat a lot of regular pasta, but sometimes like to mix it up and try new things.
You can even make it vegan or vegetarian-friendly by skipping the turkey or chicken, or substituting cooked chickpeas, cannelloni beans, or additional mushrooms. It’s a forgiving recipe base that you can keep super simple or jazz it up… it’s up to you (and the contents of your fridge/pantry).
Red Lentil Spaghetti Aglio e Olio Ingredients
Pasta:
Red lentil spaghetti is high in protein and low in carbs, and a great substitute for people who can’t have gluten. This sauce also works well with penne or other short pasta shapes.
You can also substitute regular spaghetti, linguine, fettuccine, or angel hair pasta if you don’t have the red lentil pasta and don’t need the recipe to be gluten-free or low in carbs.
Aglio e Olio:
This garlic and olive oil sauce is a classic quick, affordable homemade sauce for pasta. This isn’t a traditional version of that very simple sauce. We’ve added lightly caramelized sliced onion, along with a handful of fresh or canned mushrooms and the turkey or chicken. You can also throw in a tablespoon or two of thinly sliced green onions for color, if you have any (no worries if not, they’re mostly for visual appeal).
Don’t worry, it’s not a slow deeply caramelized onion sauce… you won’t be in the kitchen forever! We’re just going to sweat our sliced onion before adding the garlic while we wait for the pasta water to boil. This adds a delicious depth of flavor and a hint of sweetness to our sauce, and we’ll lighten it up with either chicken/turkey broth or pasta water.
Turkey or Chicken:
This is optional, but adds protein, flavor, and heartiness to this dish. You can use canned turkey or chicken with their broth, or diced rotisserie chicken or leftovers (plus a splash of stock or pasta water) to make this an incredibly quick dish to throw together.
If you don’t have canned meats or leftovers to use up, you can dice and saute about two cups of uncooked turkey or chicken breast with the onions until just cooked through and tender.
Need a vegetarian or vegan version? Easy peasy! Skip the turkey or chicken, and substitute a regular can of cooked chickpeas or cannelloni beans, or just use additional mushrooms to bulk up your sauce.
Mushrooms:
You can use fresh or canned sliced mushrooms here. White button mushrooms are fine, but you can also use cremini, oyster mushrooms, or any lightly flavored mushroom with a soft texture.
If you want to wake up the flavor, use marinated or pickled mushrooms in this dish! Or, add a squeeze of fresh lemon or a sprinkle of capers to garnish.
Kitchen Equipment Needed
Pasta pot & colander or strainer:
You’ll need a pot large enough to cook your spaghetti in plenty of salted water without boiling over… ours is about four quarts. Bigger is fine!
Medium saute pan:
I use a 10″ cast iron pan, but any medium-large skillet or saute pan with a heavy bottom will do to make your sauce. You could also use an enameled or cast iron dutch oven.
How to Make Red Lentil Spaghetti Aglio e Olio
one: prep your ingredients
- Fill your pasta pot with several quarts of water and salt it to taste (at least a tablespoon of kosher salt). Cover the pot and begin bringing it to a boil on medium high heat.
- Prep your ingredients – get out everything you will need- olive oil, fresh or dried herbs, and other ingredients.
- Peel and slice your onion and garlic cloves, and brush & slice your fresh mushrooms if you aren’t using canned.
two: sweat onions, garlic, & mushrooms
- Heat your saute pan or 10-12″ cast iron skillet on medium heat.
- Add the olive oil, sliced onion, salt, pepper, and dried herbs to the pan.
- Stir and saute the onions until they are translucent and begin to take on a bit of color around the edges. If they are beginning to burn or stick reduce the heat, and add a splash of stock or even water. (If you are using raw turkey or chicken, add it to the pan now. Add cooked or canned chicken or turkey at the end so it doesn’t fall apart).
- Add the garlic (and optional red pepper flakes and/or green onions) and continue to sweat.
- Add the mushrooms to the pan. If you are using fresh mushrooms, cook until they soften and release their liquid. If you are using canned mushrooms, drain them first but reserve the liquid and add it back if the sauce looks dry.
three: cook pasta
- While the mushrooms are cooking, drop the pasta in the boiling water. Set a timer once the pasta is fully submerged and the water has returned to a boil.
- Cook for the recommended amount of time (times vary by manufacturer and shape). Begin testing the pasta at the minimum amount of time. Add additional time if necessary to cook the pasta through. You want it al dente, but not still hard or chalky in the middle.
four: add turkey/chicken or beans
- While the pasta is cooking, add the canned diced turkey or chicken or cooked diced turkey/chicken to the sauce pan. If you are using home canned meat, add the gelatin-rich broth. For commercially canned meat, you may want to drain and reserve the thinner liquid and add only enough to bring the sauce together.
- If you are using cooked leftover turkey or chicken, you can use pasta water or stock to add moisture if the sauce needs it (if it is sticking, or needs additional moisture to coat the pasta after it cooks).
- Stir gently so that you don’t shred the chunks of meat.
five: assemble the finished dish
- Drain the pasta, reserving a cup of pasta water if needed.
- Return the pasta to the pot and add the sauce. I like to reserve a portion of the mix to add on top when plating the sauce, but you can mix it all together if you prefer.
- Toss the pasta and sauce together with tongs or a pasta rake until the pasta is well coated and the bits of onion, mushroom, and meat (or beans) are evenly mixed.
- Divide between your serving plates or deep wide bowls and serve immediately. Garnish if you like with some fresh baby greens or herbs, or just a grating of fresh black pepper and a pinch of flaky salt.
Storage & Serving Ideas
This red lentil spaghetti with aglio e olio sauce is best served hot and freshly prepared. You can refrigerate any leftover portions and either reheat them or eat them cold for up to four days. I do not recommend freezing leftovers.
Red Lentil Spaghetti with Aglio e Olio, Turkey, & Mushrooms
Ingredients
- 16 oz dry red lentil spaghetti (can substitute penne, or pasta of your choice)
Pan Sauce
- ¼ cup olive oil
- ¾ cup thinly sliced onion (about one medium onion)
- 3 cloves fresh garlic, thinly sliced or minced (or to taste)
- 1 tsp fresh thyme leaves (or ¾ tsp dried)
- ½ tsp dried oregano, marjoram, or Italian herb blend (sub fresh herbs if available)
- ½ tsp sea salt (or to taste)
- ¼ tsp freshly ground black pepper (or to taste)
- 1 tbsp thinly sliced green onion or chives (optional)
- 1 cup canned or fresh sliced mushrooms
- 1 pint canned turkey or chicken chunks with broth (substitute 1 ½ cup diced cooked turkey or chicken and ½ cup stock, or canned chickpeas)
- ⅓ cup reserved pasta water (start with ¼ cup, adding more if needed)
Garnish
- 2 tbsp baby arugula, fresh parsley, or chives (optional) (optional)
- 1 tbsp brined capers (optional)
- ¼ tsp red pepper flakes (or to taste)
- tt salt and freshly ground black pepper (to taste)
Instructions
prep your ingredients
- Fill your pasta pot with several quarts of water and salt it to taste (at least a tablespoon of kosher salt). Cover the pot and begin bringing it to a boil on medium high heat.
- Prep your ingredients – get out everything you will need- olive oil, fresh or dried herbs, and other ingredients.
- Peel and slice your onion and garlic cloves, and brush & slice or quarter your fresh mushrooms if you aren’t using canned.
sweat onions, garlic, & mushrooms
- Heat your saute pan or 10-12″ cast iron skillet on medium heat.
- Add the olive oil, sliced onion, salt, pepper, and dried herbs to the pan.
- Stir and saute the onions until they are translucent and begin to take on a bit of color around the edges. If they are beginning to burn or stick reduce the heat, and add a splash of stock or even water. (If you are using raw turkey or chicken, add it to the pan now. Add cooked or canned chicken or turkey at the end so it doesn’t fall apart).
- Add the garlic (and optional red pepper flakes and/or green onions) and continue to sweat.
- Add the mushrooms to the pan. If you are using fresh mushrooms, cook until they soften and release their liquid. If you are using canned mushrooms, drain them first but reserve the liquid and add it back if the sauce looks dry.
cook pasta
- While the mushrooms are cooking, drop the pasta in the boiling water, and set a timer once it is submerged and the water has returned to a boil.
- Cook for the recommended amount of time (times vary by manufacturer and shape). Begin testing the pasta at the minimum amount of time. Add additional time if necessary to cook the pasta through. You want it al dente, but not still hard or chalky in the middle.
add turkey/chicken or beans
- While the pasta is cooking, add the canned diced turkey or chicken or cooked diced turkey/chicken to the sauce pan. If you are using home canned meat, add the gelatin-rich broth. For commercially canned meat, you may want to drain and reserve the thinner liquid and add only enough to bring the sauce together.
- If you are using cooked leftover turkey or chicken, you can use pasta water or stock to add moisture if the sauce needs it (if it is sticking, or needs additional moisture to coat the pasta after it cooks).
- Stir gently to fold in the ingredients so that you don't shred the chunks of meat.
assemble the finished dish
- Drain the pasta, reserving a cup of pasta water if needed to bring the sauce together (set aside).
- Return the pasta to the pot and add the sauce. I like to reserve a portion of the sauce mixture to add on top when plating the sauce, but you can mix it all together if you prefer.
- Toss and fold the pasta and sauce together with tongs or a pasta rake until the pasta is well coated and the bits of onion, mushroom, and meat (or beans) are evenly mixed. If the pasta seems dry, add a splash of the hot pasta water and mix again.
- Divide between your serving plates or deep wide bowls and serve immediately. Garnish if you like with some fresh baby greens or herbs, capers, red pepper flakes, or just a grating of fresh black pepper and a pinch of flaky salt.
- This is best served immediately while hot, but leftovers can be refrigerated for up to four days.
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