Red Lentil Rotini with Sautéed Brussel Sprouts & Shitake Mushrooms
Red Lentil Rotini with Sautéed Brussel Sprouts & Shitake Mushrooms
40 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Mushroom
- No Meat
- Short
- Weekend
- Weeknight
THIS RED LENTIL PASTA DISH IS PACKED WITH VEGETABLES IN A DELICIOUS WHITE WINE SAUCE.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Rotini pasta |
| 3 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, minced |
| 6 | Brussel sprouts, halved |
| 2 | Cups savoy cabbage, shredded |
| 6 | Ounces shitake mushrooms, sliced |
| ½ | Cup dry white wine |
| 1 | Cup veggie broth |
| 1 | Tablespoon Italian parsley, chopped |
| 1 | Tablespoon butter |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil; cook pasta according to packaging directions.
Step 2
Meanwhile, in a skillet sauté garlic with half the olive oil for one minute.
Step 3
Stir in veggies and mushrooms and sauté over high heat until slightly brown, season with salt and pepper.
Step 4
Stir in wine and reduce to half, add broth, and reduce to half again.
Step 5
Drain pasta and toss over high heat with sauce until well combined, about one minute.
Step 6
Stir in remaining olive oil, butter, cheese, and parsley before serving.
Red Lentil Rotini Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Rotini made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta