Penne with lentils and mushrooms
- September 2019
- Serves 4
- Hands-on time 40 min
A guaranteed crowd pleaser, this vegetarian pasta dish is made all the richer with the addition of castelluccio lentils and garlicky mushrooms.
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- Vegetarian recipes
- 33.4g (8.5g saturated)
- 46.1g (3.1g sugars)
Leftovers will keep covered in the fridge for 1-2 days. Reheat in a pan with a splash of water until piping hot.
Castelluccio lentils, from Umbria, look similar to puy lentils. They’re rich,
full of flavour and hold their shape well once cooked. Buy them from Italian delis, online from carluccios.com, or use green or brown lentils instead.
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