Mushroom stroganoff with gremolata

Instructions

1. Spray a large non-stick frying pan with olive oil and set over medium heat. Gently fry onion for 2 minutes, or until just softened. Add mushrooms and cook for a further 3 minutes.
2. Mix cornflour with 2 tablespoons of evaporated milk until smooth. Add to pan, with tomato paste, stock powder and remainder of the milk. Add lentils and stir until heated through and slightly thickened. Add 2–3 tablespoons of water to thin sauce, if needed.
3. Meanwhile, cook pasta according to packet instructions, or until al dente. Mix parsley with lemon zest to make gremolata.
4. Divide pasta among four bowls. Top with mushroom stroganoff and sprinkle with gremolata. Serve with green beans.