Ingrédients
- 1 pouch of Merchant Gourmet Puy Lentils
- 2 shallots, finely diced
- 1 big carrot, finely diced
- 1 stalk of celery, finely diced
- 3 cloves of garlic, crushed
- Handful of Merchant Gourmet Porcini Mushrooms, soaked and chopped
- Glass of red wine
- 400g pasata
- 1 teaspoon of sugar
- 1 teaspoon of soy sauce
- Handful of walnuts
- Vegetable stock and water
- Pasta, to serve
- Extra virgin olive oil and chilli flakes, to serve
Méthode
- Get the diced shallots, carrot and celery in a pan with olive oil and cook for around 5 minutes until well softened. Then add your crushed garlic for a few minutes until fragrant.
- Add the porcini mushrooms and the water its been rehydrated in as well as a few glugs of red wine. Let that simmer for a few minutes until the liquid has reduced.
- Add a tin of passata, sugar and soy sauce and let that cook on a low heat for 10 mins or so.
- Meanwhile, toast a handful of walnuts in a dry pan for a few minutes until slightly darkened. Chop them into small pieces and then put in the sauce with the Puy Lentils.
- Add vegetable stock and water and let it simmer for 10 minutes, the sauce should start to thicken and be rich.
- Cook pasta to your liking then add to the sauce with a good amount of pasta water.
- Serve immediately and finish with extra virgin olive oil and chilli flakes.
