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Mushroom Pasta with Lemon Sauce

Mushroom Pasta with Lemon Sauce
439
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
For the lemon sauce:
1 organic Lemon
2 Shallots
1 tablespoon Butter
125 milliliters Milk
125 milliliters Whipping cream
2 tablespoons Sauce/gravy thickener
Salt
Pepper
1 pinch Sugar
For the pasta
100 grams Red lentils
Salt
Arugula
500 grams mixed Mushrooms (such as porcini and chanterelles)
1 tablespoon Vegetable oil
Pepper
400 grams short Macaroni (such as Penne rigate)
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Preparation steps

1

For the lemon sauce, rinse lemon in hot water, dry, zest and juice. Peel shallots and dice. Heat butter and saute shallots until soft. Add lemon zest. Pour in milk and cream and boil. Sprinkle in corn starch and cook while stirring for 1 minute. Stir in lemon juice and season with salt, pepper and sugar. Cook lentils in salted water and drain. Rinse arugula, shake dry and chop finely. Clean and chop mushrooms. Heat oil and saute mushrooms. Season with salt and pepper. Add red lentils and arugula and keep warm. Cook pasta in plenty of salted water until al dente. Drain. Mix pasta with mushrooms and lemon sauce and serve warm.