CREAMY RED LENTIL PASTA WITH MUSHROOMS & BASIL

Red lentil pasta has become my go-to for quick and easy dinners. I buy ones in fun shapes and just grab whatever is in my fridge. But this particular dish was so good I had to share. Mushrooms and shallots in the creamy cheese sauce that only took minutes to make. Then a scattering of fresh basil gave it the burst of freshness. Make this once, and it will be in your rotation of weeknight dinners.

CREAMY RED LENTIL PASTA WITH MUSHROOMS & BASIL

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Course Main Course

Servings 2 servings

Ingredients

  

• 200 grams red lentil pasta
• 1 tbsp olive oil
• 2 shallots sliced
• 10 cremini mushrooms sliced
• 1 tsp Calabrian chilis in oil optional
• 1 packet Boursin herb and garlic cheese
• 1 handful basil leaves

Instructions

 

• Salt a boiling pot of water and boil pasta according to instructions on the box. Usually around 7 minutes.
• While the water is boiling, chop up the shallots and mushrooms.
• Put a large pan on medium heat and add the olive oil.
• Add the shallots, once softened, add the mushrooms. Cook until the mushroom are golden brown.
• The pasta should be just about ready. Turn off the heat and add the boursin and chilies to the pan. Stir to get the cheese melting.
• With a slotted spoon, add the pasta to the pan. Mix the pasta in gently. Add some pasta water if the sauce it too thick.
• Finish with fresh basil leaves.

Notes

It’s all in the timing here. You want your sauce ready when the pasta is done. So if it takes you a little longer to fry up the veggies and make the sauce, so that first and turn off the heat and wait for the pasta to cook.