Mushroom and Lentil Pasta

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READY IN: 54mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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