Mushroom And Lentil Pasta Recipes
MUSHROOM AND LENTIL PASTA
Make and share this Mushroom and Lentil Pasta recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 54m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lentils in a pan, cover with 500ml cold water, crumble in the stock cube, bring to the boil and boil for 5 minutes. Reduce the heat, cover and simmer for a further 20 minutes or until tender. Drain and reserve 100ml stock.
- 15 minutes before the lentils are ready, cook the linguine or spaghetti in boiling water for 9-11 minutes, or until just tender.
- Heat the olive oil and butter in a frying pan and cook the onion for 4-5 minutes or until soft. Add the mushrooms and cook for another 4-5 minutes or until soft.
- Add the cheese, stock, and parsley, and cook for a further 2-3 minutes.
- Add the drained lentils and combine. Drain the pasta and stir into the sauce.
Nutrition Facts : Calories 524.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 37.7, Sodium 230.4, Carbohydrate 66.5, Fiber 5.5, Sugar 5.6, Protein 22.2
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- Start by cooking the lentils. Pour lentils into a medium sauce pot and cover the lentils with water. Bring the water to a boil. Reduce the heat and let the lentil simmer for about 20 minutes. Drain extra liquid off before adding to the sauce.
- While pasta and lentils cook, heat the oil in a large skillet over medium heat. Once oil is hot, add the finely chopped mushrooms, season with salt if desired and sauté 3 to 5 minutes or until mostly golden brown.
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