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.
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
|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
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.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 56g
- Protein: 12g