Serves 4


  • Lentil or other legume pasta
  • 1/3 C pine nuts
  • Ghee or coconut oil to sauté in
  • 1/2 a small yellow onion, diced
  • One punnet mushrooms (about 200g), diced – optional, you can leave out if you're in a real rush!
  • 2 large cloves garlic, crushed
  • 1 tsp oregano
  • 1 15oz can tomatoes
  • 4 TBS Nutritional yeast
  • Handful fresh basil
  • Salt and pepper to taste


  • Cook pasta according to package instructions, drain and set aside.
  • Add pine nuts to pan on medium-low heat and roast until golden, set aside
  • In the same pan add oil on medium-low heat then add onions and cook until translucent.
  • Add mushrooms if using and cook for a further 5 minutes or so.
  • Add crushed garlic, oregano and canned tomatoes and bring to a boil then turn down immediately and simmer for about 10 minutes or so.
  • Add the nutritional yeast and legume pasta to the sauce and toss to coat.
  • Add pine nuts and basil to the pasta.
  • Serve with some more fresh basil on top.
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