Drive away with green broad beans and ricotta
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Pasta with lentil flour, cherry tomatoes and mushrooms
ingredients
servings
4
Lentil flour pasta
250 grams
Porcini mushrooms
400 grams
Cherry tomatoes
15 unit
Garlic
1 wedge
Extra virgin olive oil
to taste
Salt
to taste
Parsley
1 sprig
first courses from Italy
Pasta with lentil flour, cherry tomatoes and mushrooms
Pasta with lentil flour, cherry tomatoes and mushrooms
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A paste made in various formats, from fusilli to rigatoni and containing exclusively legume flour, therefore also suitable for celiacs as it is gluten-free. As a first test for my dishes, I decided to use lentil pasta, a very versatile base given the delicate flavor of this legume, I seasoned the dish with mushrooms and cherry tomatoes and I brought to the table a really tasty dish.
preparation
step 1
Fry in a pan with oil and a clove of garlic, mushrooms.
step 2
Cut the tomatoes into cubes and add them to the pan along with the chopped parsley and salt. Then cook the sauce for about ten minutes.
step 3
Meanwhile, cook the pasta in plenty of salted water.
step 4
Then scoltatela and transfer it to the pan with the sauce, add the thyme and mix.
step 5
Your lentil pasta and mushrooms are ready to be served.
