Cook the lentil pasta in plenty of water until al dente and save a little of the cooking water before draining.
Slice the mushrooms and fry them in a large frying pan, without oil at first, until they take on colour and most of their water has evaporated.
Finely chop the onion, add it to the mushrooms and cook briefly. Strip the thyme leaves and stir them in with the soya cream.
Let the sauce simmer gently for a few minutes until it looks creamy. If needed, loosen it with a little pasta water.
Add the cooked lentil pasta to the pan and mix everything carefully. Only fold in the truffle oil at the end so the aroma stays clear.
Divide between plates and serve straight away. Finish with a little fresh thyme if you like.
Good to know
When dinner needs to be easy but still a bit special, this dish is just right. The sauce is creamy and earthy, with that quiet elegance you'd usually expect in a restaurant.
Swaps
Soya cream → unsweetened oat cooking cream (contains gluten unless certified gluten-free); mushrooms → king oyster mushrooms (more bite); lentil pasta → chickpea pasta (also contains protein and fibre); truffle oil → a little olive oil plus finely shaved fresh truffle, if available (less flavour from additives, a more direct taste)
Allergens
Contains soya; depending on the pasta, other allergens may be added, so check the label. Usually suits children if the truffle aroma is used sparingly; fine in pregnancy as long as all ingredients are fresh and handled cleanly.
