Is it just me, or do you always watch celebrity chefs on TV having orgasms about the food they’ve just created, and think they’re a little bit of a wanker?
Well I totally do.
But, when I made this mushroom pasta, I was totally like that. Ross had something else, so he didn’t try it, but I just couldn’t stop saying ‘yum, this is delicious’.
I don’t know what it was, or if it was just the combo, but this one is a keeper!
It is packed with lots of lovely goodness including heaps of iron, magnesium and vitamin C, as well as vitamin B6, and it is pretty cheap to make, while being completely satisfying. Did I also mention that it is packed with fibre?
- 1 tin tomatoes
- 6 medium sized mushrooms, sliced thinly
- 2 stalks kale
- 1 tablespoon or thereabouts of porcini
- Dash of olive oil
- 1 tin lentils
- 2 cups pasta (or however much you want, gluten-free if that's your thing)
- 2 shallots or one small onion, finely chopped
- 1 clove garlic
- Salt and pepper to taste
- Start boiling your water and cooking your pasta (when it is ready, just set it aside). Put your porcini in a mug of some boiling or really hot water and leave for about five minutes.
- Get out your frypan and add a dash of olive oil, and start cooking the chopped shallots/onion. A few seconds later, add the mushrooms and cook for about 1 minute. Add the garlic (either finely chopped or put through a garlic press), and then a few moments afterwards, add the broth of the porcini mushrooms (but not the mushrooms). Give the mushrooms a chop and then add them to the mix too. Once your pasta is cooked and your sauce is looking good, add your kale and wait for it to wilt a bit, before adding the drained lentils. Yum!