We are not big pasta fans at my house, but once in a while, I just want to make something fast and easy for dinner. Lucky for us, there are many healthy options for pasta these days. Whole-grain, whole wheat, red lentil and chickpea pastas are the ones available in my area. We tried out red lentil pasta for this recipe, and I have to admit, it was a little weird. It was edible, but the texture was kink of crumbly, and it was hard to poke it with a fork without it falling apart. I much prefer whole wheat pasta, but I still need to try out chickpea pasta before I can give a final verdict. 😉 My husband said the sauce recipe is definitely a keeper, as he really loves mushrooms. I personally can’t stand them, but I know a lot of you will love them, too!