250gr Spaghettoni of red lentils
600gr Forest mushrooms
Oil to taste
1 clove of garlic
Brown the poached garlic in a pan and add the mushrooms previously cut into wedges, salt and cook for 15 minutes without a lid.
In the meantime, boil the previously engraved chestnuts over a low flame for about 15 minutes.
Drain the chestnuts and deprive them of the shell.
Cook the red lentil spaghetti in plenty of salted water.
Drain the spaghetti and immerse it in the pan with the mushrooms. Cook for another 3 minutes, add raw oil and serve.
Complete the dish with the chestnuts crushed roughly by hand.
Enjoy your meal!
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