I must admit: this is not an original or complicated recipe. I mad it with left over lentil pasta from the day before. But it tastes really good! The pasta and mushrooms combined very well with the watercress and the pine nuts. I used extra virgin olive oil and lemon as dressing with some home made mustard (without vinegar).

Thus was the original recipe: gluten free lentil pasta with mushrooms and spinach cashew sauce.

Pasta salad with mushrooms, watercress and pine nuts

ME (Marjolein Eikenboom)

Easy to make from left over pasta from the day before. Just add watercress, pine nuts and a simple dressing from olie oil and lemon juice.

Rate Pin Print

Prep Time 2

Total Time 2

Free from beef, chicken, ferment, fish, grains, nightshade, nuts, olie, peanuts, pseudograins

Diet medical medium, vegan

Keyword BBQ, spring/summer

Cuisine European

Course salad

Servings serving

Equipment

bowl

Ingredients

1 portion lentil pasta with mushrooms and spinach cashew sauce
1 large handful watercress
2 tsp homemade mustard
1 tbsp extra virgin olive oil
½ lemon

Instructions

Mix the watercress with the pasta.
Mix with the olive oil and lemon.
Top with the pine nuts. You can roast them first in a pan without oil. But you can eat them raw as well.

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