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Fusilli of red lentils with sautéed mushrooms

ingredients

servings

1

Lentil flour pasta

70 grams

Champignon mushrooms

200 grams

Extra virgin olive oil

1 teaspoon

Salt

to taste

Garlic

1 wedge

Chili powder

to taste

Parsley

1 sprig

first courses from Italy

Fusilli of red lentils with sautéed mushrooms

Fusilli of red lentils with sautéed mushrooms

vegan high in fiber

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli of red lentils with sautéed mushrooms

a first protein and low carb dish, ideal for a complete and quick lunch!

Fusilli of red lentils with sautéed mushrooms step 1

step 1

cook the mushrooms in a non-stick pan with the oil and 50 ml of water, over low heat, for 15-20 minutes, adding the minced garlic clove, parsley, hot pepper and salt.

Fusilli of red lentils with sautéed mushrooms step 2

step 2

Boil the lentil fusilli in salted water for 4-5 minutes.

Fusilli of red lentils with sautéed mushrooms step 3

step 3

1 minute before the end of cooking pasta with a skimmer and stir in the mushrooms with a little cooking water. Allow all the water to dry. Serve hot.

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