Cheesy Oyster Mushroom Fusilli with Lentils & Basil
in tomato sauce with Sicilian-style herbs- Gluten
- Tarwe
- Gerst
- Mosterd
- Soja
- Ei
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
The word "fusilli" is derived from the Italian word "fuso", which means "spindle". This is because a thin stick or spindle is used to shape this pasta!
Ingredients
25 g
Red split lentils
(May be present: Gluten)
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Onion
½ piece
Carrot
100 g
Oyster mushrooms
200 g
Passata
10 g
Worcestershire sauce
(Contains: Gluten, Gerst, Mosterd, Soja)
½ sachet(s)
Italian seasoning
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh basil
(May be present: Selderij)
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Slice the carrot into thin crescents.
- Boil the pasta for 4 minutes, then add the carrots and the lentils and cook for 8 - 10 more minutes.
- Reserve some of the pasta water, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the garlic and onion for 3 - 4 minutes.
- Tear the oyster mushrooms into rough pieces and add them to the frying pan, along with the Italian seasoning. Fry for 6 - 8 minutes.
- Deglaze with the Worcestershire sauce, then add the passata, the Sicilian-style herbs, the balsamic vinegar and the sugar.
- Allow the sauce to simmer until the pasta, lentils and carrots are done. Season to taste with salt and pepper.
- Chop the basil in the meantime.
- Transfer the pasta, lentils and carrot to the sauce. Mix well to combine.
- Add a splash of pasta water as necessary if it seems too thick. Season generously with salt and pepper.
- Serve the pasta on deep plates. Garnish with both cheeses and the basil.
