Pasta Salad with Shiitake Mushrooms and Lemon Dressing

Ingredients

• 400 g whole‑grain pasta (penne or spirelli)
• Salt
• 1 Organic lemon
• 5 tbsp olive oil
• 1 tsp Honey
• 1 tsp Mustard
• Pepper
• 250 g shiitake mushrooms
• 2 sprigs lemon thyme
• 1 red bell pepper
• 0.5 bunch dill (10 g)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

2. 2.

   Meanwhile, for the dressing, rinse the lemon hot, dry it, grate the zest, then squeeze out the juice. Whisk together with 4 tbsp oil, honey, and mustard, seasoning with salt and pepper.

3. 3.

   Clean the shiitake mushrooms, cutting them in half if large. Wash the thyme, pat dry, and remove the leaves. Heat the remaining oil in a pan over high heat; sauté the mushrooms for 5–7 minutes until browned. Season with thyme, salt, and pepper.

4. 4.

   Halve the bell pepper, deseed, wash, and cut into cubes. Wash the dill, pat dry, and chop. Combine pasta, mushrooms, pepper, dill, and dressing in a large bowl, letting it rest for 10 minutes before serving.