Tomato Fusilli with Basil & Grana Padano
with mushrooms, lentils & Sicilian-style herbs
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
65 g
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))
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 with the lentils for 4 - 6 minutes, then add the carrots and cook for 6 - 8 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 deep frying pan over medium-high heat. Fry the garlic and onion for 3 - 4 minutes.
- Slice the mushrooms 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 to simmer until the pasta is 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 and the basil.
