Red lentil noodles with oyster mushrooms and tomatoes

Ingredients for 2 servings:

• 180 g pasta (red lentil pasta)
• 250 g king oyster mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 250 g date tomatoes
• salt and pepper
• 2 tbsp rapeseed oil
• 1 tbsp butter
• ½ tsp oregano, dried
• 1 pinch(s) of sugar
• salt and pepper
• 4 stalks of basil
• 30 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

sweet nutty aroma

Bring a large pot of water to a boil. Clean the mushrooms and halve them depending on their size. Halve the onion and slice into strips. Finely chop the garlic clove. Halve and quarter the tomatoes. Add salt to the boiling water. Cook the pasta according to the package instructions until al dente. Meanwhile, heat the oil and butter in a pan. Fry the mushrooms over high heat until light brown all over and season with salt. Add the onions and garlic and sauté for 1 minute. Add the tomatoes. Season to taste with oregano, sugar, salt, and pepper. Drain the pasta and mix it with the mushrooms while it’s still dripping wet. Pick the basil leaves from the stems. Serve the pasta sprinkled with basil and Parmesan cheese. For 2 servings, each serving has 570 kcal.