Lentil pasta with portobello
A hearty meat-free pasta sauce made from finely chopped portobello, celery, carrot, shallot, red wine and lentils, finished with Yellow Friend, butter and Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Chop the portobello mushrooms into very small pieces, just under 1 cm. Do the same with the celery, the red carrot, the shallots and the fresh chili pepper.
- 2
Put everything in a pan with a little Liquid Gold, together with the crushed garlic and a teaspoon of tomato paste. Fry briefly over high heat and stir well.
- 3
After 5 minutes, add the vegetable stock, the red wine and the Yellow Friend juice. Let simmer for almost 20 minutes.
- 4
Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente.
- 5
Add the drained lentils to the sauce, let simmer for another 5 minutes, then stir in the butter and a ladle of pasta water.
- 6
Toss the cooked spaghetti through the sauce and divide over deep plates. Finish with freshly grated Parmigiano Reggiano.
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