One-Pan Lentil & Mushroom Fusilli
- π 250g Fusilli pasta
- π 300g Chestnut mushrooms, chopped
- π§ 1/2 Red onion, finely chopped
- π§ 4 Cloves garlic, minced
- π° 40g Walnut pieces, soaked in boiling water 10 mins
- π 7 Large sun-dried tomatoes, finely chopped
- πΆοΈ 1 tsp Smoked paprika
- π 1 tbsp Tomato paste
- πΎ 300g Ready-cooked puy lentils
- π 1 400g Tin plum tomatoes
- π§ 1 tsp Salt
- π§ 1/2 tsp Pepper
- π« 2 tbsp Extra virgin olive oil
- π§ Cashew 'parm' for serving
A hearty and nutritious plant-based pasta dish featuring fusilli pasta, lentils, and a variety of vegetables, topped with cashew 'parm' for added flavor.
Savor the taste of Italy with this quick, one-pan, high-protein plant-based pasta dish that brings together the richness of lentils, mushrooms, and tomatoes in a comforting meal. Perfect for a hearty dinner that is both nourishing and delicious!
Ingredients
π 250g dried pasta, spiral shape, such as fusilli
π 300g chopped chestnut mushrooms
π§ 1/2 red onion, finely chopped
π§ 4 cloves garlic, minced
π° 40g walnut pieces, soaked in boiling water for 10 mins
π 7 large sun-dried tomatoes, finely chopped
πΆοΈ 1 tsp smoked paprika
π 1 tbsp tomato paste, from a tube
π₯« 300g ready-cooked puy lentils
π 1 400g tin plum tomatoes
π§ Salt
π§ Pepper
π« Extra virgin olive oil
π§ Cashew parm for serving
Instructions
1- Warm the Oil:
- In a large enamel-coated cast iron pan, heat extra virgin olive oil over medium heat.
2- SautΓ© Onion:
- Add the chopped red onion and sautΓ© until soft.
3- Cook Mushrooms:
- Stir in the chopped chestnut mushrooms and cook until they release their moisture and become browned.
4- Combine Aromatics:
Add the minced garlic, finely chopped sun-dried tomatoes, and smoked paprika.
Cook while stirring frequently for about 1 minute.
5- Incorporate Tomato Paste:
- Mix in the tomato paste and let it cook briefly to develop depth in flavor.
6- Add Tomatoes:
Crush the plum tomatoes by hand directly into the pan.
Stir well to combine all the ingredients.
7- Integrate Walnuts and Lentils:
Add the soaked walnut pieces and ready-cooked puy lentils.
Stir until everything is well mixed.
8- Season:
- Season the mixture with salt and pepper according to taste.
9- Cook Pasta:
- Cook the pasta separately in a stainless steel saucepan as per package instructions until al dente.
10- Combine and Toss:
- Use a ladle to transfer the cooked pasta directly into the pan with the sauce.
- Toss everything together until the pasta is fully covered in sauce.
11- Serve:
- Serve hot in a bowl, topped generously with cashew parm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
**Servings:**3
Calories: 577
Protein: 21g
Fat: 23g
Carbohydrates: 75g
Fiber: 11g
Equipment: Enamel-coated cast iron pan, blue silicone spatula/spoon, stainless steel saucepan, ladle, cutting board, chef's knife, garlic press, serving bowl, fork
Cooking Tips
Soaking walnuts in boiling water softens them, enhancing their texture within the dish.
This dish is designed for those seeking protein-rich, plant-based meals, and itβs perfect for anyone looking to enjoy a nutritious and satisfying pasta dish.
#pasta #plantbased #highprotein #quickmeal #italianinspired #comfortfood #lentils #mushrooms
sophsplantkitchen: https://www.instagram.com/sophsplantkitchen/
