Soak mushrooms in 1 cup hot water for 10 minutes. Drain, reserving liquid. Rinse mushrooms to remove any grit. Slice mushrooms and set aside. Strain mushroom liquid through a coffee filter to remove grit. Set liquid aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
We chose to serve this delicious protein-packed pasta sauce over spinach fettuccine noodles, but you can serve it over refrigerated ravioli, zoodles, sweet potatoes, squash; really, anything your heart desires.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-oz.) pkg. Monterey blend dried mushrooms | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 yellow onion, chopped | ||
| 1 stalk(s) celery, chopped | ||
| 1 large carrot, peeled and chopped | ||
| 4 clove(s) garlic, minced | ||
| 1 (28-oz.) can Hy-Vee crushed tomatoes | ||
| 1 c. water | ||
| 1 c. sliced baby bella mushrooms | ||
| ½ c. dry red wine, such as Cabernet | ||
| ¼ c. Italian parsley, finely chopped | ||
| 3 tbsp. fresh oregano leaves, finely chopped | ||
| 2 tbsp. fresh rosemary, finely chopped | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| ¾ c. red lentils, dry | ||
| 8 oz. spinach fettuccine noodles |
Things To Grab
- Small bowl
- Coffee filter
- Dutch oven
- Blender
Directions
Heat oil over medium-high heat in a Dutch oven. Add onion, celery, carrot, and garlic. Cook for 5 minutes or until softened. Add tomatoes, water, baby bella mushrooms, wine, dried mushrooms, and reserved liquid, parsley, oregano, rosemary, salt, and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lentils. Simmer for 25 more minutes more or until lentils are tender.
Cool sauce for 20 minutes. Transfer half of sauce to a blender. Cover and blend until pureed. Stir pureed mixture into sauce in Dutch oven. Reserve 2 cups of sauce for pasta. Transfer remaining sauce to storage containers. Refrigerate for up to 3 days, or freeze for up to 3 months.
Cook fettuccine according to package directions. Drain pasta; do not rinse. Pour 2 cups reserved sauce over pasta; serve immediately.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 56g
- Protein: 12g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%