Pasta with Watercress Sauce

    Simple to make but tasty vegan and low fat meal. The watercress is important to this dish as it has a strong flavour which seems to work well in the sauce.


    Lancashire, England, UK
    1 person made this


    • Pasta of your choice
    • Cherry tomatoes
    • Button mushrooms
    • Garlic
    • Good sized bunch of watercress (washed)
    • Salt and pepper
    • Few drops of good quality cider vinegar
    • Tomato puree/paste (about a good tablespoon)


    1. Cut the end of a clove of garlic and rub on the bottom of a heavy frying pan (I prefer to use cast iron but whatever you have to hand will do)
    2. Spray a little oil and wipe around pan to coat
    3. Put on a very low heat
    4. Add cherry tomatoes and mushrooms to the frying pan, cover with a pan lid and allow to cook for about 20 minutes - give a quick stir around after 10 minutes and check to make sure nothing is burning (add a few drops of water if necessary). When done it should be nicely coloured.
    5. Meanwhile, start cooking the pasta in a separate pan.
    6. When the pasta, tomatoes and mushrooms are nicely cooked, pour some of the pasta water into the frying pan before draining and covering to prevent drying out.
    7. Add some tomato puree and a few drops of cider vinegar to the frying pan and stir in to form a sauce.
    8. Chop the watercress and stir in at the last minute just long enough to heat through a little and then season to taste.
    9. Put pasta into a serving dish and cover with sauce.
    10. Enjoy!

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