Pasta with lentil-mushroom sauce
A nutritious lentil and mushroom sauce that almost envelops the pasta, creating a great dish for both dinner and nourishing lunch. It will be especially appreciated in autumn, when you want something nourishing and warming.
- — Lentils - 300 g.;
- — Mushrooms - 270 g.;
- — Onion -1 pc.;
- — Carrots - 100 g.;
- — Garlic - 3 cloves;
- — Passata - 400 ml.;
- — Nemoloko rice - 130 ml.;
- — Pasta - 200 g.;
- — Spices (salt, Italian herbs, black pepper, smoked paprika) - by taste.
Method of preparation
Fry onion and garlic until soft.
Add mushrooms and fry, stirring until soft.
Put the lentils, mushrooms, carrots, and garlic fried with onions and blend the mixture.
Grind to a puree-like state.
Place the ready-made puree in the preheated vegetable oil, add passata, mix well and cook over moderate heat, stirring for ~ 10 minutes.
Next, add the spices and chopped tomatoes, stir and cook for another 10 minutes.
While the sauce is being cooked, boil the pasta until it is aldente.
Add Nemoloko to the puree, then soy sauce, stir, turn down the heat and cook, stirring occasionally, until the lentils are soft.
Add the pasta, stir and simmer for another 3 minutes, serve with the herbs and, if desired, with the cheese.
Enjoy your meal!