Vegetarische linzenpasta met portobello
A hearty meat-free pasta sauce with finely chopped portobello mushrooms, celery, carrot, shallots, red wine and lentils, finished with lemon, butter and Parmigiano Reggiano.
Wat je nodig hebt
Zo doet Maurice het
- 1
Finely chop the portobello mushrooms into very small pieces, just under 1 cm. Do the same with the celery, red carrot, shallots and fresh chili.
- 2
Add everything to a pan with a bit of olive oil, together with the smashed garlic and a teaspoon of tomato paste. Fry briefly over high heat and stir well.
- 3
After 5 minutes, add the vegetable stock, red wine and lemon juice. Let it simmer for almost 20 minutes.
- 4
Meanwhile, cook the spaghetti in a pot of boiling salted water until al dente.
- 5
Add the drained lentils to the sauce, let it simmer for another 5 minutes, then stir in the butter and a ladle of pasta water.
- 6
Toss the cooked spaghetti into the sauce and plate in wide bowls. Finish with freshly grated Parmigiano Reggiano.
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