RED LENTIL PENNE WITH MUSHROOMS, CABBAGE, CHILI AND LEMON
10 oz Barilla Red Lentil Penne
10 oz Porcini mushroom
10 oz cabbage
3.5 oz green onion or plain onion
14 oz vegetable stock
1 oz rice flour
4 tbsp butter
3 tbsp sunflower oil
grated lemon zest
salt and chili
Clean the mushrooms and chop into slices a little less than 1/4 inch thick.
Roast in a hot pan with the sunflower oil until crispy.
Season with finely chopped rosemary.
Cut the onion into thin slices and sweat in a pan with a little butter.
Remove the lighter cabbage leaves and cut them in thin slices before adding to the onion.
Season with salt and cook slowly for 10 minutes.
Add the vegetable stock and boil for a further 15 minutes.
Dissolve the rice flour with a little cold water before adding it to the pan and cook for another 3 minutes.
Add the finely chopped sage and chili to taste.
Bring a pot of water to the boil and add salt.
Cook the Red Lentil Penne for 7-9 minutes.
Chop the darker cabbage leaves into strips 1/2 inch long and add after 7 minutes.
Drain, add to the cabbage sauce and mix well.
Garnish with the sautéed mushrooms and serve.