Recipe

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
  • Print
    Print

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
  • 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.

Notes

Not suitable to freeze or microwave.

More From Women's Weekly Food