Sophie’s plant kitchen lentil pasta

Name: Sophie’s plant kitchen lentil pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 250g dried pasta; 300g chopped chestnut mushrooms; 1/2 an onion, finely chopped; 4 gloves garlic, minced; 40g walnut pieces, soaked in boiling water(10 mins); 7 large sun-dried tomatoes, finely chopped; 1 tsp smoked paprika; 1 tbsp tomato paste; 300g ready cooked puy lentils; 1 tin plum tomatoes

3 steps

Prep:20minCook:30min

Updated at: Fri, 12 Jan 2024 01:03:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories556.3 kcal (28%)

Total Fat9.1 g (13%)

Carbs90.7 g (35%)

Sugars6.8 g (8%)

Protein31.6 g (63%)

Sodium23.7 mg (1%)

Fiber13.3 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gdried pasta

300gchestnut mushrooms

0.5onion

soaked in boiling water, 10 mins

7sun-dried tomatoes

large, finely chopped

1 tspsmoked paprika

1 Tbsptomato paste

300gpuy lentils

ready cooked

1tin plum tomatoes

Instructions

Step 1

Fry off the onion and mushrooms in olive oil and salt until all the steam has subsided, about 10 mins. Add the garlic, sundried toms and smoked paprika. Fry 3 mins more then add the tom puree and cook for an additional 3 mins.

Step 2

Add the tomatoes, lentils, walnuts and a large pinch of salt and pepper. Break the tomatoes up with your spatula or a fork. Simmer the sauce on low whilst you cook the pasta minus 2 mins of its packet instruction cooking time.

Step 3

Add the pasta directly into the sauce with a ladle, so you get lots of lovely salty pasta cooking water. Serve with (cashew) Parmesan Reserve an additional mug of pasta water to stir in later if you're not eating straight away.