Mushroom and Lentil Pasta Recipe

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Ingredients:

Serving

100 g lentils
300 g pasta
1 tbsp oil
15 g butter
1 onion
300 g mushrooms
150 g goat's cheese
3 tbsp parsley
1 vegetable stock cube

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	441.47 Kcal (1848 kJ)
Calories from fat	188.69 Kcal
		% Daily Value*
Total Fat	20.97g	32%
Cholesterol	72.19mg	24%
Sodium	142.61mg	6%
Potassium	570.09mg	12%
Total Carbs	39.4g	13%
Sugars	3.88g	16%
Dietary Fiber	9.14g	37%
Protein	24.52g	49%
Vitamin C	8.2mg	14%
Iron	4.4mg	25%
Calcium	367.5mg	37%

Amount Per 100 g
Calories	176.59 Kcal (739 kJ)
Calories from fat	75.48 Kcal
		% Daily Value*
Total Fat	8.39g	32%
Cholesterol	28.88mg	24%
Sodium	57.04mg	6%
Potassium	228.04mg	12%
Total Carbs	15.76g	13%
Sugars	1.55g	16%
Dietary Fiber	3.65g	37%
Protein	9.81g	49%
Vitamin C	3.3mg	14%
Iron	1.8mg	25%
Calcium	147mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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