Lentil Pasta with Creamy Mustard Sauce
Lentil Pasta with Creamy Mustard Sauce is a quick, flavorful weeknight dish that’s gluten- free and made with red lentil pasta!
Ingredients
- 1 lb red lentil rigatoni pasta
- 1 tbsp olive oil
- 8 oz Italian sausage (or 1 15oz can chickpeas)
- ¾ cup white wine
- ¾ cup heavy cream
- 3 tbsp whole grain mustard
- Fresh chopped basil, for garnish
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and pasta. Cook the pasta until al dente about 8 to 10 minutes. Drain the pasta and set aside.
- Meanwhile, preheat a skillet to medium-high heat. Add the sausage and cook until no longer pink about five minutes. Next, add in the wine and let it simmer for a minute or two scraping the brown bits from the bottom of the pan. You will want to reduce the wine by half for about 3 to 5 minutes.
- Next, add in the cream and mustard. Simmer the mixture for another two minutes. Remove the skillet from the heat and stir in the reserved pasta and fresh basil. Serve immediately!
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