- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 500.91 (Kcal)
- Carbohydrates 78.74 (g) of which sugars 4.19 (g)
- Proteins 18.69 (g)
- Fat 13.63 (g) of which saturated 1.93 (g)of which unsaturated 0.99 (g)
- Fibers 10.95 (g)
- Sodium 550.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store Lentil and Mushroom Ragout Pasta in the fridge for up to 1-2 days. You can prepare the lentil ragout in advance and store it in the fridge for up to 2-3 days or, alternatively, freeze it tightly closed in an airtight container.
You can use any pasta shape you prefer, such as fusilli, farfalle, but also spaghetti, linguine, etc.
You can also use red split lentils.
For a gluten-free version, replace the pasta with gluten-free pasta or lentil pasta or other legume pasta.
With this ragout, you can also dress rice or other grains like spelt, barley, wheat, couscous, millet, quinoa, etc.
