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.
- 25 mins preparation
- Serves 4
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Ingredients
Pasta with mushrooms and lentils
- 25 gram dried porcini mushrooms
- 1 cup (250ml) hot vegetable stock
- 1 large (200g) onion, chopped finely
- 1/4 cup (60ml) olive oil
- 2 clove garlic, crushed
- 2 tablespoon finely chopped curly parsley
- 1 teaspoon dried oregano
- 400 gram can of diced tomatoes
- 400 gram can of brown lentils, drained, rinsed
- 400 gram spaghetti
- 50 gram grated parmesan cheese
- fresh basil leaves, to garnish
Method
Pasta with mushrooms and lentils
- 1Combine mushrooms and stock in a small bowl for 10 minutes. Drain mushrooms, reserving stock, then finely chop mushrooms.
- 2Meanwhile, 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.
- 3Meanwhile, cook the pasta in a large pan of boiling salted water until just tender; drain.
- 4Divide the pasta among four warm pasta bowls, spoon over the sauce and garnish with grated parmesan and fresh basil leaves.
Notes
Not suitable to freeze or microwave.
