Red lentil fusilli with mushrooms and pesto
Ingredients
for 2 person
| 1 bunch | basil, torn |
| ½ dl | olive oil |
| 30 g | walnut kernels |
| ¼ tsp | salt |
| salted water, boiling | |
| 150 g | Karma Red Lentil Fusilli |
| 1 tbsp | olive oil |
| 1 | courgette, diced |
| 250 g | mushrooms, sliced |
| ½ dl | vegetable bouillon |
| 1 parcel | coconut strips (approx. 70 g) |
How it's done
Pesto
Puree the basil, olive oil and walnut kernels, season with salt.
Fusilli
Boil the fusilli in salted water for approx. 8 mins. until al dente, drain.
Vegetables
Heat the oil in a frying pan, stir fry the courgette and mushrooms for approx. 4 mins., pour in the bouillon, simmer for approx. 2 mins. Add the pesto and fusilli, heat gently, garnish with the coconut strips.
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