Mushroom Pasta with Lemon Sauce

Ingredients

• 1 lemon (unprocessed)
• 2 shallots
• 1 tbsp butter
• 125 ml milk
• 125 ml heavy cream
• 2 tbsp light sauce thickener
• Salt
• Pepper
• a pinch sugar
• 100 g Red lentils
• Salt
• arugula
• 500 g mixed mushrooms (e.g., button, porcini and chanterelles)
• 1 tbsp oil
• Pepper
• 400 g short macaroni (e.g., penne rigate)

Instructions

1. 1.

   Wash the lemon hot, dry it and grate the zest. Squeeze out the juice.

2. 2.

   Peel and dice the shallots. Heat butter and sauté the shallots until translucent.

3. 3.

   Add the lemon zest. Pour in milk and cream and bring to a boil. Sprinkle sauce thickener and cook for 1 minute while stirring. Stir in lemon juice and season with salt, pepper and sugar. Set aside warm.

4. 4.

   Cook lentils in salted water for 3-4 minutes. Drain and set aside. Rinse arugula, shake dry and finely chop. Wash, clean and slice mushrooms small.

5. 5.

   Heat oil and sauté the mushrooms until browned. Season with salt and pepper. Add red lentils and arugula and keep warm. Cook pasta in plenty of salted water al dente. Drain. Mix pasta with mushrooms and lemon sauce.