Shiitake Pasta Salad with Lemon Dressing
Shiitake Pasta salad with lemon dressing - Ideal as a barbecue accompaniment. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The essential oils of lemon peel are not only responsible for the great smell of the fruit, but also brighten the mood and prevent digestive problems.
In some people, shiitake mushrooms trigger what is known as "shiitake dermatitis". After eating the mushrooms, those affected suffer from very itchy skin rashes, among other things. However, if you wish, you can easily replace the mushrooms in your pasta salad with mushrooms.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 30 ozs Whole Grain Pasta (penne or spirelli)
- salt
- 1 organic lemon
- 5 Tbsps olive oil
- 1 tsp honey
- 1 tsp Mustard
- peppers
- 9 ozs shiitake mushrooms
- 2 sprigs Lemon thyme
- 1 red Bell pepper
- ½ bunch Dill (10 g)
Kitchen utensils
Preparation steps
Cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain in a colander and leave to drain.
In the meantime, for the dressing, rinse the lemon in hot water, rub dry, grate the zest and squeeze out the juice. Whisk both with 4 tablespoons oil, honey and mustard and season with salt and pepper.
Clean shiitake mushrooms, halve if necessary. Wash thyme, shake dry and pluck off leaves. Heat remaining oil in a frying pan. Sauté mushrooms in it for 5-7 minutes over high heat. Season with thyme, salt and pepper.
Halve the bell pepper, remove the seeds, wash and cut into cubes. Wash dill, shake dry and chop. Mix pasta with mushrooms, peppers, dill and dressing and let stand for another 10 minutes.
