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RECIPES
| Calories | 143,8 kcal |
| Fat | 2,4 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 22,4 g |
| of which sugar | 3,0 g |
| Proteins | 6,0 g |
| Salt | 0,4 g |
| Calories | 143,8 kcal |
| Fat | 2,4 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 22,4 g |
| of which sugar | 3,0 g |
| Proteins | 6,0 g |
| Salt | 0,4 g |
Dice shallot into brunoise (very finely). In a pot, heat a dash of oil and sauté shallot and garlic for 2-3 min. Season with salt and pepper. Heat a dash of oil in a frying pan and sauté carrot until softened, 5-8 min. Add portobello mushrooms and cook for another 5-8 min. Stir frequently. In a pot, bring a generous amount of water to a boil with a pinch of salt. Once boiling, add tagliatelle and boil for 6-9 min until al dente. Drain. To the marinara sauce, add stirfry and lentils (with the liquid). Stir and let heat for a couple of minutes. Serve ragu with tagliatelle. Finish with a sprinkle of chopped parsley and grated Parmesan. Dice shallot into brunoise (very finely). In a pot, heat a dash of oil and sauté shallot and garlic for 2-3 min. Season with salt and pepper. Heat a dash of oil in a frying pan and sauté carrot until softened, 5-8 min. Add portobello mushrooms and cook for another 5-8 min. Stir frequently. In a pot, bring a generous amount of water to a boil with a pinch of salt. Once boiling, add tagliatelle and boil for 6-9 min until al dente. Drain. To the marinara sauce, add stirfry and lentils (with the liquid). Stir and let heat for a couple of minutes. Serve ragu with tagliatelle. Finish with a sprinkle of chopped parsley and grated Parmesan.Cooking step by step
Mise en place:
Dice carrot into brunoise.
Dice portobello mushrooms into brunoise.
Finely mince or grate garlic.
Chop parsley. 
The marinara sauce:
Add tomatoes, balsamic vinegar, sugar, and oregano.
Stir, cover, and let simmer over low heat for 20 min. 
The stir fry:
Season with salt and pepper. 
The pasta:
The ragu:
Adjust seasoning with salt and black pepper. 
Your meal:
Cooking
step by stepMise en place:
Dice carrot into brunoise.
Dice portobello mushrooms into brunoise.
Finely mince or grate garlic.
Chop parsley. 
The marinara sauce:
Add tomatoes, balsamic vinegar, sugar, and oregano.
Stir, cover, and let simmer over low heat for 20 min. The stir fry:
Season with salt and pepper. The pasta:
The ragu:
Adjust seasoning with salt and black pepper. Your meal:
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