Penne with lentils and mushrooms
- Published: 23 Oct 19
- Updated: 18 Mar 24
A guaranteed crowd pleaser, this vegetarian pasta dish is made all the richer with the addition of castelluccio lentils and garlicky mushrooms. Make the recipe vegan by omitting the optional grated cheese.
On the search for more Italian vegetarian recipes? Take a look at our bumper collection.
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Serves 4 -
Hands-on time 40 min
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Recipe from September 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 586kcals
- Fat
- 33.4g (8.5g saturated)
- Protein
- 23.7g
- Carbohydrates
- 46.1g (3.1g sugars)
- Fibre
- 3.3g
- Salt
- 1g
delicious. tips
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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