Protein-Packed Mushroom Pasta Salad

Processed with VSCO with f2 preset

Preparing a delicious meal doesn’t need to be complicated or even require a ton of ingredients. In fact, nutritious and flavorful recipes can be created with just a couple vegetables and a few spices that are probably already in your pantry. And with Ancient Harvest Plant-Based Protein Pasta Green Lentil Penne, adding up to 25g of plant-based protein is easier than ever! So grab your favorite veggies – or in this case, some carrots and a package of mushrooms – toss in spinach for extra filling fiber, and enjoy.


  • 1 box Ancient Harvest Plant-Based Protein Pasta Green Lentil Penne
  • 2 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • ½ onion, diced
  • 3 cloves garlic
  • 1 cup shredded carrots
  • 2 cups spinach

For the Dressing:

  • 2 cloves garlic, finely minced
  • 1 tablespoon grated ginger
  • ¼ cup apple cider vinegar
  • ½ teaspoon Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon Liquid Aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • ¼ cup olive oil
  • ¼ teaspoon black pepper


  1. Bring a pot of water to boil and cook pasta according to package instructions.
  2. Add olive oil to a skillet over medium heat, add mushrooms and cook until caramelized on the edges, about 8 minutes. Add more olive oil, if necessary, then reduce heat to low. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 2-3 minutes. Add pasta and gently toss.
  3. Whisk together all dressing ingredients and set aside.
  4. Add spinach to a large serving bowl and toss with mushroom pasta mixture. Drizzle with dressing and serve.