Superfood pasta salad

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Boil the pasta, adding the soya beans and green beans 3 mins before the end of cooking. Drain, tip into a colander, then cool quickly under running water.
2. Whisk together the oil, soy sauce, ginger and lime juice in a large bowl, then tip in the pasta, cooked beans, sprouts, carrots and coriander. Toss together, then serve.

Per serving

379 kcalories, protein 20g, carbohydrate 63g, fat 7 g, saturated fat 1g, fibre 12g, salt 0.96 g

Latest comments and suggestions

• kaspar

  07 August 2008

  kaspar commented on this recipe

  Very tasty and the whole family loved it. Will definitely make this again.

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• Beth

  13 August 2008

  Beth rated this recipe

  

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• Janet

  14 September 2008

  Janet rated and commented on this recipe

  

  A lot nicer than it sounds!

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• Adam

  01 October 2008

  Adam commented on this recipe

  This is really good. I was looking for some good lunch alternatives to the usual sandwiches and salads, and this has come up trumps! I couldn't get the alfalfa's, so I used Cress instead.

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• Vetski

  12 October 2008

  Vetski commented on this recipe

  I used fresh broad beans instead of soya beans. I needed a good diabetic salad for a BBQ i was having for family and friends (with Some type 2 diabetics included) and this went down well. Not a fabulously memorable salad, but nonetheless tasty.

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• Jules

  08 January 2009

  Jules commented on this recipe

  I also used cress instead of alfalfa, and normal pasta and i added a little garlic infused olive oil.. a nice healthy salad very tasty and lasted long enough in the fridge for me to have lunch for 3 days.

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• Di

  13 January 2009

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• Louisa

  27 August 2009

  Louisa commented on this recipe

  I didn't have any soy sauce so used a little sesame oil instead and it was lush! Great to make the night before and bring into work. Really filled me up!

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Ingredients

• 300g wholewheat penne
• 250g frozen soya beans
• 250g pack green beans , trimmed and halved
• 1 tsp sesame oil
• 1 tbsp soy sauce
• small knob fresh root ginger , grated
• juice 1 lime
• 50g alfalfa
• 2 carrots , grated
• small bunch coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat

Ingredients

• 300g wholewheat penne
• 250g frozen soya beans
• 250g pack green beans , trimmed and halved
• 1 tsp sesame oil
• 1 tbsp soy sauce
• small knob fresh root ginger , grated
• juice 1 lime
• 50g alfalfa
• 2 carrots , grated
• small bunch coriander , roughly chopped

Per serving

379 kcalories, protein 20g, carbohydrate 63g, fat 7 g, saturated fat 1g, fibre 12g, salt 0.96 g

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