Pasta With Lentils and Mushrooms
Ingredients
The base
-
¼
cup
olive oil
-
1
medium
onion, finely chopped
-
8
oz.
crimini mushrooms, chopped
-
1
tsp.
kosher salt
-
2
cloves
garlic, coarsely chopped
-
1
cup
brown lentils, rinsed
-
¼
cup
double-concentrated tomato paste
-
½
tsp.
crushed red pepper flakes
The pasta
-
10
oz.
orecchiette or conchiglie
The finish
-
1½
oz.
Parmesan, finely grated (about ½ cup), plus more for serving
-
3
Tbsp.
unsalted butter, cut into pieces
-
½
cup
coarsely chopped parsley, plus more for serving
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion and mushrooms until browned and sticking to the pot.
- Add garlic, lentils, tomato paste, and red pepper flakes. Cook until the tomato paste darkens and lentils are coated.
- Add 6 cups of water and bring to a boil. Reduce heat and simmer until lentils are tender.
- Add pasta and salt to the pot, increase heat to boil, then reduce heat and simmer, stirring often, adding hot water if needed.
- Remove from heat and stir in Parmesan, butter, and parsley. Adjust seasoning if necessary.
- Serve in bowls topped with additional Parmesan and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
20mg
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