Pasta w/Lentil & Mushroom Sauce

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* Exported from MasterCook *

 

Pasta with Lentil and Mushroom Sauce

 

Recipe By : Patsy Jamieson

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

10 ounces fresh mushrooms -- * see note

1 large onion -- chopped

ABOUT 1 1/2- to 2-cups

3 garlic cloves -- minced

1 teaspoon dried oregano

pinch crushed red pepper

1/3 cup brown lentils, rinsed and picked over

1 1/4 cups vegetable broth

1 can diced tomatoes

SIZE OF CAN - 14.5 ounces

1/2 teaspoon salt

4 ounces baby spinach -- washed

ABOUT 6 cups

1/4 teaspoon freshly ground black pepper

12 ounces dried fusilli

OR rotini pasta

ABOUT 5 cups

3/4 cup freshly grated Parmesan cheese

ABOUT 2 ounces

 

*This recipe calls for 10-ounces fresh mushrooms, preferably baby bellas, stem

ends trimmed, rinsed and thoroughly dried, quartered (3 cups).

 

In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and

cook 3 to 5 minutes or until browned, stirring occasionally. Add onion and cook

2 to 3 minutes or until softened, stirring frequently. Add garlic, oregano and

crushed red pepper; cook 30 seconds, stirring. Add lentils and broth; bring to

a simmer. Reduce heat to low, cover skillet with lid or aluminum foil and

simmer about 30 minutes or until lentils are almost tender.

 

Meanwhile, bring a large pot of lightly salted water to a boil.

 

After lentils have cooked 30 minutes, stir in tomatoes and salt; return to

simmer. Cook, covered, 10 to 15 minutes or until lentils are tender and flavors

have blended. Stir in spinach and cook, covered, 3 to 4 minutes longer or until

spinach has wilted. Season with pepper.

 

Shortly before sauce is ready, add pasta to boiling water and stir to prevent

sticking. Cook pasta about 7 minutes or until al dente, stirring frequently.

Drain and place in a large warm bowl. Add lentil sauce and toss to coat. Serve

immediately with a sprinkling of Parmesan cheese.

 

Yields: 4 (2-cup) servings.

 

*AUTHOR'S NOTES*

Lentils make a great substitute for meat in a hearty pasta sauce. Curly pasta

shapes are an excellent choice for this dish, because the flavorful braised

lentils become trapped in the ridges.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Today's Health &

Wellness magazine - Issue March/April 2001 (pp. 46-48). The recipes comes from

the article " Lentil Logic " (pp. 45-49) by Patsy Jamieson, former food editor of

Eating Well magazine, and she writes about food from Burlington, Vermont.