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
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.Â