Mushroom and Lentil Pasta

Mushroom and Lentil Pasta

• Ready In: 54 mins
• Serves: 4

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.