20 Oz. Barilla® chickpea casarecce 15 Oz. Can Brown lentils 6 Tbsp. Extra virgin olive oil 3 Garlic cloves, crushed ½ Tbsp. Crushed red pepper flakes 2 Lb. Assorted mushrooms (cremini, portabella, white), diced small 1 Red pepper, diced small 2 ½ Cup vegetable broth ¾ Cup Romano cheese, grated ¼ Cup Parsley, chopped 1 Tbsp. Mint, chopped Salt & black pepper to taste
In a skillet over med/high heat add olive oil, red pepper flakes and garlic.
Cook for 30 seconds then add red pepper and mushrooms. Cook for 5-7 min.
Add lentils, vegetable broth and bring to a simmer.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.
Drain pasta and mix with the sauce and add ½ of the cheese, ½ of the mint