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Easy to make, gluten and dairyfree pasta dish. With red lentil fusilli, chestnut mushrooms and a spinach cashew pestolike sauce.

I made two servings and had the other serving the next day. I made turned it into a salad with watercress and pine nuts.

Fat in the cashews

If you eat completely fatfree, this is not you recipe. The base of the sauce is made from cashews and they contain fat.

Oil free?

I like to bake my mushrooms with oil, but if you are experienced in oil free baking, you could do without. Personally I prefer to add extra vierge olie oil to the sauce as well. But you can work with water and lemon juice.

Glutenfree lentil pasta with mushrooms and spinach cashew sauce

ME (Marjolein Eikenboom)

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Easy to make gluten and dairy free pasta. With red lentil fusilli, chestnut mushrooms and a spinach cashew sauce.

Rate Pin Print

Cook Time 15

Total Time 1 15

Servings servings

Calories 485

Course dinner

Dish legumes, mushrooms, pasta

Cuisine European, Italian, Mediterranean

Equipment

cooking pan
ceramic non-stick pan for oil free
or medium/large cast iron skillet for baking with oil

Ingredients

2 servings red lentil pasta
2½ cups chestnut mushrooms 250 grams
4 cloves garlic 3 to bake, leave 1 raw
3 handsful cashew nuts
3 handsful spinach
1 lemon
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary

Optional

2 tbsp extra virgin olive oil

Instructions

Soak the cashews in water one day before.
Cook the pasta according to the package. After draining leave in the pan. With the lid on to keep warm.
Bake the mushrooms. With a tablespoon of olive oil or add just a bit of water.
Press the garlic. Use 3 cloves to bake with the mushrooms.
Add the herbs to the mushrooms.
Mix the cashews with the spinach, 1 clove of pressed garlic and the juice of 1 lemon. Add as much water as needed for a thick sauce. If you want to use it, add a tablespoon of olive oil.
Add the sauce to the pasta, mix. Then add the mushrooms.