salad with legumes | salad with nuts & seeds

Jump to Recipe

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)

This recipe may contain

affiliate links

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

Servings serving

Calories 546

Course salads

Dish salad with legumes, salad with nuts & seeds

Cuisine European, Italian, Mediterranean

Equipment

bowl

Ingredients

1 portion lentil pasta with mushrooms and spinach cashew sauce
1 large handful watercress
2 teaspoon homemade mustard
1 tablespoon 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.