Creamy Mushroom & Lentil Rigatoni

Discover your new favorite vegetarian dish with Napolina’s Pasta Con Crema di Lenticchie e Funghi (Creamy Mushroom & Lentil Rigatoni)! 🍝✨

This one-pan recipe combines nutty Napolina lentils and aromatic porcini mushrooms to create a rich, creamy sauce that perfectly coats our delicious rigatoni. Follow along as we show you how to make this hearty Italian dish that’s sure to impress!

Method:

In a large frying pan, heat Napolina Olive Oil and sauté onion, garlic, carrot, and celery for about 3 minutes until soft and fragrant.
Napolina Tomato Puree, Napolina Lentils, porcini mushrooms, hot vegetable stock, red wine, double cream, bay leaves, and salt and pepper.
Mix well and simmer on medium heat, stirring occasionally for about 30 minutes until the sauce has reduced by half.
Add cooked Napolina Rigatoni and a little pasta water if needed to loosen the sauce. Gently fold together.
Serve into two bowls, garnish with chopped parsley and a generous sprinkling of Parmigiano Reggiano. Enjoy!

Ingredients

1 tbsp Napolina Olive Oil
1 can Napolina Lentils • 200g Napolina Rigatoni, cooked as per packet instructions
1 small onion, finely chopped
1 celery stalk, finely chopped
1 tbsp Napolina Tomato Puree
1 carrot, grated
2 garlic cloves, finely chopped
2 bay leaves
300ml hot vegetable stock
100ml red wine
100ml double cream
30g dried porcini mushrooms, soaked in water for 30 mins
Salt and pepper to taste
Parmigiano Reggiano for serving
Handful of fresh parsley, roughly chopped