This gluten-free pasta salad is prepared with red lentil pasta, roasted tomatoes, and shiitake mushrooms.
It's a healthy meal, high in proteins, and fibres, perfect for a weight loss plan.
Health
Time
45mCost
574 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
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Red lentil pasta is a gluten-free, high-protein and low-fat alternative to wheat pasta.
Although utterly delicious, classic wheat-pasta is not an option for anyone on a gluten-free diet. It's also not ideal for those on a low-carb and weight loss diet.
Below we have assembled all our gluten-free and low-carb recipes. Just tap the button below to discover them.
Toss halved cherry tomatoes with one teaspoon of extra virgin olive oil, and season them with salt and pepper to taste. Transfer them onto a baking tray lined with parchment paper.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
Roast the tomatoes for 20 minutes at 210°C (410°F) flipping them halfway through cooking time.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
In the meantime, cook the gluten-free red lentil pasta. Add it to a pan of salted boiling water and simmer for 6 minutes or follow packet instructions.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
Once the pasta is cooked but firm to the bite, drain it and set it aside.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
Roast sliced shiitake mushrooms onto a baking tray lined with parchment paper for 7-10 minutes at 210°C (410°F). Then, remove the excess water released during cooking.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
Add chopped hazelnuts, the remaining 1 of extra virgin olive oil, salt, black pepper, and capers to the tray with the mushrooms. Roast them for 10 minutes until fragrant and browned.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
In a salad bowl, combine the cooked red lentil pasta, the roasted tomatoes and mushrooms. Add pitted black olives, garnish with fresh basil leaves, and give it all a good stir.
| Cherry Tomatoes | 180g |
|---|---|
| Extra Virgin Olive Oil | 2tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Red Lentil Pasta | 140g |
| Shiitake Mushrooms | 170g |
| Hazelnuts | 60g |
| Capers | 1tbsp |
| Kalamata Olives | 70g |
| Fresh Basil Leaves | to taste |
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