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Pasta with a mushroom & lentil sauce
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270g wholewheat spaghetti
30g blanched hazelnuts
1 tbsp olive oil
2 x 250g packs chestnut mushrooms, thinly sliced
1 tsp sumac
2 cloves garlic, crushed
250g pack Merchant Gourmet Puy Lentils
3 tbsp half-fat crème fraîche
40g blue cheese, such as Dolcelatte
Handful parsley, chopped, to garnish
1. Cook the spaghetti according to the pack instructions. Drain, reserving a cup of cooking water. Then, off the heat, return the spaghetti to the pan.
2. Meanwhile, place a large frying pan over a medium heat. Add the hazelnuts and toast for 2 minutes, until golden. Remove and roughly chop. Return the pan to a high heat. Add the oil, mushrooms and seasoning, then cook for 6-8 minutes, until golden and nearly all the moisture has evaporated. Add the sumac and garlic, and cook for another 30 seconds. Stir in the pre-cooked lentils to heat through, then remove from the heat and add the crème fraîche and 4 tbsp of the pasta water.
3. Add the mushroom and lentil mixture to the pasta pan and mix to combine, adding extra pasta water to loosen, if needed. Divide between four warm plates, then top with the chopped hazelnuts and crumbled blue cheese.
Cook’s tip For a vegan alternative, omit the crème fraîche and use 120-150ml vegetable stock instead. Sprinkle with nutritional yeast in place of the blue cheese.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in March 2020.