| Prep time: 5 minutes | Cook time: 15 minutes | Total cook time: 20 minutes|
This is a great mid-week dinner as its ready in 20 minutes and is easy to make.
Serves 4
Here's what you'll need:
50g butter
400g Wholewheat penne, cooked to pack instructions
1 onion
4 cloves of garlic
300g mushrooms, sliced
1 tsp dried thyme
150ml white wine
150g mascarpone cheese
50g pecorino cheese, finely grated
200g fresh spinach leaves
250g puy lentils (I always use Merchant ready to eat puy lentils)
Juice of half a lemon
Salt and pepper to taste
Here's how you make it:
1) Cook penne to pack instructions (keep some of the pasta water for the sauce)
2) Heat butter in large pan. Add onion and mushrooms and cook for 5 minutes.
3) Add garlic and continue to cook for 3 minutes.
4) Add white wine and allow reduce
5) Add the mascarpone and puy lentils.
6) Add the spinach.
7) Squeeze in lemon juice and loosen the sauce with some of the retained pasta water, use your judgement here - when I shot the video I used 3 tablespoons which was perfect, it just depends on how much you've reduced the liquid from the mushroom and the wine.
8) Add pecorino cheese and season according to taste.
Sprinkle with chopped parsley, some more grated pecorino cheese and enjoy!
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