Mushroom and Lentil Pasta |
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Prep Time: 10 Minutes Cook Time: 44 Minutes |
Ready In: 54 Minutes Servings: 4 |
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Mushroom and Lentil Pasta Ingredients:
100 g lentils |
300 g pasta |
1 tablespoon oil |
15 g butter |
1 onion |
300 g mushrooms |
150 g goat's cheese |
3 tablespoons parsley |
1 vegetable stock cube |
Directions:
1. 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.
2. 15 minutes before the lentils are ready, cook the linguine or spaghetti in boiling water for 9-11 minutes, or until just tender.
3. 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.
4. Add the cheese, stock, and parsley, and cook for a further 2-3 minutes.
5. Add the drained lentils and combine. Drain the pasta and stir into the sauce.
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