Winter Pasta with Lentils and Pancetta


Winter Pasta with Lentils and Pancetta
This simple pasta recipe with lentils uses a few pantry staples to create a delicious winter meal.

A cold-weather pasta dish perfect for the tail-end of winter. Enjoy this hearty dish for a weeknight dinner or lunch.

Serves 4

400g orecchiette

2 tbsp olive oil, plus extra

to serve

250g pancetta, cut into


3 garlic cloves, sliced

2 tbsp thyme leaves

200g Swiss brown mushrooms,


½ cup dry white wine

½ cup chicken stock

2 x 400g can lentils, rinsed

and drained

parmesan, shaved, to serve

1 Cook pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente. Set aside and keep warm.

2 Heat oil in a large frying pan over high heat. Add pancetta and cook for 2-3 minutes, or until golden. Add garlic, thyme, and mushrooms and cook for 2-3 minutes, or until golden.

3 Add white wine, chicken stock, and lentils and cook until warmed through. Add pasta back to the pan, season with sea salt and freshly ground black pepper, and toss to combine.

4 Divide among 4 bowls, top with shaved parmesan, and drizzle with olive oil.


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