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Pasta With Lentils and Mushrooms

Why boil pasta then toss it with sauce while you presumably can also cook dinner it right away in the sauce? This is the question we’ve been asking ourselves ever since Basically editor Sarah Jampel’s genius vegetarian pasta dish entered our lives. Lentils, browned mushrooms, tomato paste, and other friends fetch a head inaugurate sooner than pasta joins the fetch collectively; as the noodles cook dinner, they contain the tomato-rich broth while releasing the starches that at last fabricate a creamy sauce. Counting on the energy of your burner, you presumably can also safe that your liquid is evaporating sooner than your noodles are al dente. If this happens, trusty add very warmth water to the pot, about ½ cup at a time, till the pasta is cooked.

Substances

4 servings

¼

cup olive oil

1

medium onion, finely chopped

8

oz. crimini mushrooms, stems trimmed, chopped into ¾” objects

1

tsp. kosher salt, plus more

2

garlic cloves, coarsely chopped

1

cup brown lentils, rinsed

¼

cup double-concentrated tomato paste

½

tsp. overwhelmed red pepper flakes

10

oz. orecchiette or conchiglie

oz. Parmesan, finely grated (about ½ cup), plus more for serving

3

Tbsp. unsalted butter, lower into objects

½

cup coarsely chopped parsley, plus more for serving

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