Lentil Tomato Fusilli with Basil & Grana Padano

Name: Lentil Tomato Fusilli with Basil & Grana Padano with mushrooms, lentils & Sicilian-style herbs
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 50 g Red split lentils; 180 g Wholewheat fusilli; 1 piece Garlic; 1 piece Onion; 1 piece Carrot; 200 g Oyster mushrooms; 390 g Passata; 15 milliliters Worcestershire sauce; 1 sachet(s) Italian seasoning; 1 sachet(s) Sicilian-style herb mix; 10 g Fresh basil; 20 g Grana Padano flakes DOP; 25 g Grated Gouda; 1 piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; 1 teaspoon Sugar; to taste Salt and pepper

with mushrooms, lentils & Sicilian-style herbs

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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!

Tags:

Veggie

•Source of fiber

•Extra Veggies

•Calorie Smart

Allergens:

Gluten

•Tarwe

•Mosterd

•Soja

•Gerst

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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 milliliters

Worcestershire sauce

(Contains: Mosterd, Soja, Gerst)

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

Energy (kJ)2951 kJ

Calories705 kcal

Fat17.3 g

Saturated Fat6.1 g

Carbohydrate94.9 g

Sugar23.8 g

Dietary Fiber25.3 g

Protein30.7 g

Salt2 g

Potassium212.8 mg

Calcium34 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Sautépan or large frying pan

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 (see tip), then add the carrots and 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, Sicilian-style herbs, balsamic vinegar and 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 the Grana Padano flakes, grated cheese and the basil.