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Red lentil pasta with romanesco and mushrooms
Preparation
- Clean the romanesco. Cut the romaneso florets from stalk and wash.
- Peel the onion and garlic and dice. Clean and quater the mushrooms.
- Cook the romanesco approx. 6 minutes in boiling salted water. Drain and rinse under cold water.
- Heat some oil in a pan and fry the mushrooms. Add onion and garlic and fry for another minute.
- Deglaze with wine. Pour in vegetable stock and soy sauce and simmer for a while. Then add romanesco florets.
- In the meantime cook the pasta in boiling salted water until al dente.
- Mix the starch with some water, then stir in the sauce to thicken and bring back to boil.
- Season with salt, pepper and nutmeg. Serve with pasta.
Hint
Sprinkle with pink pepper berries.Ingredients [4 servings]
- 350 g (12.5 oz) red lentil pasta
- 750 g (27 oz) romanesco
- 250 g (9 oz) mushrooms
- 1 onion
- 1 garlic glove
- 2 tbsp oil
- 100 ml (½ cup) white wine
- 150 ml (½ cup) vegetable stock
- 250 ml (1 cup) soy cream
- approx. ½ tbsp starch
- salt, pepper
- nutmeg
