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- Combine mushrooms and stock in a small bowl and set aside 10 mins. Drain, reserving stock, then finely chop mushrooms.
- For the sauce, heat oil in a large, deep frying pan on medium and cook the onion until lightly browned. Stir in garlic and herbs, then add tomatoes and simmer 3 mins. Add chopped mushrooms, lentils and reserved stock. Simmer 10 mins, or until reduced to a thick sauce. Season to taste with sea salt and freshly ground black pepper.
- Meanwhile, cook pasta according to package directions and drain. To serve, divide pasta between 4 warmed bowls, spoon sauce on top and sprinkle with Parmesan and basil.