Mushroom, Lentil & Vege Pasta

Mushroom Lentil & Vege Pasta

Anna + Em
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Prep Time 12 minutes
Cook Time 30 minutes
Course Dinner
Servings 5 serves
Calories 506 kcal

Ingredients
  

  • 1 cup mushrooms finely chopped / blitzed
  • 1 cup zucchini grated
  • 1 cup carrot grated
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 700 g tomato passata or the SSH veg-packed passata in 'sides' collection
  • 1 cup red lentils rinsed
  • 1 cup vegetable stock
  • 1 tbsp butter or olive oil, coconut oil
  • 1 tbsp Italian herbs dried (optional)
  • 350 gram pasta we use gluten free spirals (san remo range)
  • 2 tbsp feta cheese optional
  • sea salt & pepper to taste

Instructions
 

  • Pan fry onion on low heat in a fry pan or large pot with a scoop of butter til soft.
  • Add remaining chopped and grated vegetables and continue to pan fry til all lightly cooked.
  • Add in passata, lentils, stock and more water, if consistency is too thick.
  • Gently allow to simmer on stove top for minimum 20 mins – longer if possible. The flavour develops the longer that you leave this one.
  • Take off the heat and season to your liking.
  • Cook your pasta, according to packet instructions.
  • When ready to eat, add the mushroom and vegetable sauce to the drained pasta and stir through. Top with a little crumbled feta and / or fresh herbs. And that's it!

Nutrition

Calories: 506kcalCarbohydrates: 93gProtein: 23gFat: 6gSaturated Fat: 3gFiber: 18gSugar: 12gVitamin C: 24mgCalcium: 127mgIron: 7mg
Keyword lentil pasta, mushroom pasta, vegetarian, vegetarian pasta
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