Ingredients:

• 1 pkt 500g San Remo Curls
• 4 tbspn olive oil
• 1 brown onion, peeled & finely diced
• 1 tbspn garlic, crushed
• 10 large field mushrooms, sliced
• 1 cup zucchini, grated
• 6 sprigs lemon thyme
• 3 cup chicken stock
• 1x 400g can brown lentils, rinsed and drained
• Salt & pepper
• ½ cup flat leaf parsley, chopped
• 100g shaved pecorino cheese

Method:

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 leaves from the lemon thyme in the pan. Cook for a further 3-5 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.