Recipe

Pasta with green lentils and mushrooms

Jan 31, 1976 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Pasta with green lentils and mushrooms
  • 1 cup (200g) french-style green lentils
  • 500 gram wholemeal spaghetti
  • 2 teaspoon coarse salt
  • 2 tablespoon extra virgin olive oil
  • 2 shallots (50g), sliced thinly
  • 1 clove garlic, crushed
  • 250 gram oyster mushrooms, sliced thickly
  • 30 gram butter
  • 3/4 cup loosely packed fresh flat-leaf parsley leaves

Method

Pasta with green lentils and mushrooms
  • 1
    Cook lentils in a large saucepan of boiling water for 20 minutes. Add spaghetti and salt; cook until spaghetti is just tender. Drain; return to pan.
  • 2
    Meanwhile, heat oil in a large frying pan over medium heat; cook shallot and garlic, stirring, 1 minute or until fragrant. Add mushrooms; cook, stirring occasionally, a further 5 minutes or until mushrooms are tender and browned lightly.
  • 3
    Add butter to mushroom mixture; stir over high heat until butter is melted. Stir in pasta mixture and half the parsley; toss until heated through. Season to taste.
  • 4
    Sprinkle spaghetti with remaining parsley.

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