1. Cook pasta as per packet directions.
  2. In a saucepan, heat olive oil on a medium heat. Add onion, garlic and sauté until tender.
  3. Add the mushrooms cook gently for 3 minutes then add the zucchini and the sprigs from the lemon thyme in the pan. Cook for a further 3 to 5 minutes.
  4. Add stock and then lentils and reduce heat to low and simmer for 5 minutes, season.
  5. Drain pasta and add to the mushroom and lentil mix. Stir pasta through gently.
  6. Add parsley and serve.
  7. Finish with generous amounts of pecorino shavings.

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