Red lentil fusilli with caramelised onion, goat's cheese and creamy mushrooms

Method

1. Caramelise the onion in a frying pan (you need oil, sugar and salt).
2. Put all the sliced mushrooms in a wok and let them release all their water.
3. When the water has gone, add a little oil (I used the oil from caramelising the onion) and salt.
4. When they’re cooked, add the caramelised onion and the cream and stir well. When the cream has thickened, add the milk and the goat’s cheese.
5. Boil the fusilli according to the packet instructions and add them to the sauce with a little of the cooking water. Stir well and serve.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 350 g	100 g	% IR*	Share
Energy	555 kcal	159 kcal	28 %
Fat	28 g	8 g	40 %
of which saturates	14 g	4 g	70 %
Carbohydrate	52 g	15 g	20 %
of which sugars	18 g	5.1 g	20 %
Fibre	9.1 g	2.6 g	—
Protein	25 g	7.1 g	50 %
Salt	1.2 g	0.3 g	20 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Sugar: 10 g per serving

Photos