Pasta with Lentil and Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 200 g mushrooms
- 3 tablespoon olive oil
- salt and pepper
- 100 ml vegetable stock
- 200 ml whipped cream
- 200 g pasta
- 1 can lentils, 385 g capacity
- 2 teaspoons white wine vinegar
- 1 pinch (s) sugar
- 3 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Bring water to a boil.
- Dice the onion. Cut the mushrooms into slices.
- Fry both in hot olive oil, season with salt and pepper. Add the vegetable stock and cream, reduce the lid for about 5 minutes.
- Prepare pasta according to the package insert.
- Drain the lentils in the can, rinse, add to the mushrooms and bring to the boil. Season with pepper, salt, 1 - 2 teaspoons of white wine vinegar and a little sugar.
- Drain the pasta, keeping 100 ml of the cooking water. Mix the pasta with the sauce, add some of the pasta water if necessary, sprinkle with the parsley and serve immediately.
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