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Receta Spicy Beluga Pasta Sauce with Mushrooms and Wine

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Beluga lentils in a spicy tomato sauce with mushrooms and wine. A great meatless sauce that can also be used in lasagna.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-8
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Ingredientes

Cost per serving $1.24 view details
  • 1 cup dry mushrooms
  • 1 cup dry red wine (your choice)
  • 1/3 cup of water
  • 1 cup [b]Beluga[/b] lentils (rinsed)
  • 1 medium diced onion (approx. 1 cup)
  • 4 cloves of minced garlic (approx. 4 tsp)
  • Salt and pepper
  • 2 diced green peppers (approx. 1 1/2 cups)
  • 1 can [i]Spicy Red Pepper Petite Cut[/i] tomatoes (540 ml)
  • 1 can tomato sauce (398 ml)
  • 2 tbsp chopped fresh basil
  • Fresh grated Parmigiano Reggiano

Direcciones

  1. Soak the mushrooms in the wine for approximately 45 minutes.
  2. Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
  3. Add olive oil to a heavy bottom skillet.
  4. Caramelize the onions.
  5. Add the oregano, garlic, salt and pepper.
  6. Add the rinsed lentils and the reserved wine. Add additional water if the reserved wine is less than 1 cup.
  7. Bring to a boil and simmer for 15 minutes.
  8. Add the chopped mushrooms and green peppers.
  9. Cook for 5 minutes.
  10. If you prefer your peppers softer…then cook for an additional 5 minutes, or add them sooner.
  11. Add the tomatoes, tomato sauce and 1/3 cup of water.
  12. Bring to a boil and simmer for 20-25 minutes.
  13. Add the fresh chopped basil.
  14. Serve over your favourite pasta and garnish with freshly grated parmigiano reggiano cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 6 servings
Calories 86  
Calories from Fat 13 15%
Total Fat 1.46g 2%
Saturated Fat 0.82g 3%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 480mg 20%
Potassium 426mg 12%
Total Carbs 8.73g 2%
Dietary Fiber 2.1g 7%
Sugars 5.2g 3%
Protein 3.54g 6%
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