We wanted a flour free noodle dinner and saw these lentil “fettuccine” in Whole foods and decided to try them. This recipe turned out to be quite tasty and satisfied the hungry man in me! I recommend this “fake pasta” product!.
- 1 package of “Tolerant” Organic Red Lentil Mini Fettuccine, 8 oz
- 1 jar of Rao’s Homemade Marinara Sauce, 24 oz
- 1 package frozen Shrimp
- 6 button Mushrooms
- 2 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1 tablespoon butter
- 1/4 cup heavy cream
Sauté shrimp in olive oil and garlic. Remove from pan and set aside.
Sauté mushrooms in olive oil, garlic and butter.
Add 1 jar of Rao’s Marinara Sauce and 1/4 cup cream to mushrooms. Cover and simmer.
Cook 1 Package of “Tolerant” organic Red Lentil Mini-fettuccine in one gallon boiling water for 8 minutes, then drain.
Add shrimp and Fettuccine to tomato sauce. Bring to boil and stir. Remove from heat and serve.