Quick & Easy

Pasta with mushrooms and lentils

Perfect for dinner or lunch this pasta dish takes less than half an hour to make. It's a healthy vegetarian option, filled with tasty mushrooms and lentils.
Pasta with mushrooms and lentilsAustralian Women's Weekly



1.Combine mushrooms and stock in a small bowl for 10 minutes. Drain mushrooms, reserving stock, then finely chop mushrooms.
2.Meanwhile, in a large deep-sided frying pan, cook the onion in the olive oil over medium heat until browned lightly. Stir in the garlic and herbs, then add the tomato and simmer for a few minutes. Add the chopped mushrooms, lentils and reserved stock. Simmer for 10 minutes, or until reduced to a thick sauce. Season to taste with sea salt and freshly ground black pepper.
3. Meanwhile, cook the pasta in a large pan of boiling salted water until just tender; drain.
4.Divide the pasta among four warm pasta bowls, spoon over the sauce and garnish with grated parmesan and fresh basil leaves.

Not suitable to freeze or microwave.


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