Creamy Lentil & Mushroom Stroganoff with Fusilli

Steps

1. Bring a large pot of salted water to the boil. Thinly slice onion and mushrooms. Drain and rinse lentils. Heat a drizzle of oil in a large fry-pan on high heat and cook onion and mushrooms for about 6 minutes, stirring, until browned.
2. Add garlic, salt, tomato paste and stroganoff herbs to pan and cook a further 1-2 minutes, stirring, until fragrant. Add wine (if using) and reduce for about 1 minute. Reduce heat to medium and add lentils and stock. Bring to a simmer and cook for about 5 minutes, until liquid has almost evaporated.
3. While stroganoff simmers, cook pasta in pot of boiling water for about 10 minutes, until tender. Drain well, return to pot and toss with a little olive oil to avoid sticking.
4. Once stroganoff has simmered, add cream and reduce heat to low-medium. Simmer for about 5 minutes, until thick and creamy. Stir through soy sauce (if needed) and season to taste.
5. While cream is simmering; roughly chop lettuce; grate carrot; dice tomatoes 1cm. Add to a large bowl with vinegar and a drizzle of olive oil. Toss to combine and season to taste. Roughly chop parsley leaves and set aside.
6. To serve, divide pasta between bowls and top with creamy lentil and mushroom stroganoff. Crumble over feta and garnish with parsley. Serve salad on the side.