CREAMY RED LENTIL PASTA WITH MUSHROOMS & BASIL

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.

Red Lentil Pasta with Mushrooms

CREAMY RED LENTIL PASTA WITH MUSHROOMS & BASIL

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. 


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