Cold pasta with raw carrots and mushrooms

Cold pasta with raw carrots and mushrooms

As this is the hottest summer in 40 years, I wanted to make something refreshing. This is a cold pasta with raw carrots and raw chestnut mushrooms, with a vinaigrette style dressing but using lemon juice rather than vinegar.

     • 800 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 300 g carrots
    • 1 pack (200 g) chestnut mushrooms
    • 50 g green olives
    • 1 cm ginger, chopped very fine
    • juice of 1 lemon
    • 1 cup grated hard cheese (parmezan or grana padano)
  • From the store cupboard
    • 200 g pasta (linguine )
    • 3 dried tomatoes
    • 1 tablespoon tomato puree
    • 2 tablespoons olive oil
    • 2 tablespoons pumpkin seeds
    • 1/2 teaspoon toubandjan (black bean paste)
    • some pepper


  • Cook the pasta (see basics for how to cook pasta). Add the dried tomatoes to the water from the start.
  • While the pasta is cooking:
    • Wash, scrape or peel the carrots and chop them finely.
    • Wash the mushrooms and chop them in thin slices and add them to the carrots.
    • Add the olives and the pumpkin seeds.
    • Mix the lemon juice, 1 tablespoon olive oil, ginger, tomato puree and toubandjan and some pepper.
    • Pour this dressing over the vegetables and mix well.
  • Take the dried tomatoes out of the water, chop them and add to the vegetables.
  • Toss the pasta in the remaining olive oil.
  • Serve the pasta in a deep bowl with the mushrooms and carrots on top.
  • Sprinkle on the grated cheese.

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Fuss-free food