
Vegan pasta salad
- Jane Hornby
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
Ready in 20 mintes
A star rating of 3.8 out of 5.8 ratingsRate
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This vegan pasta salad is packed with flavour thanks to the zesty soy and ginger dressing. Serve for a lighter summer lunch or as part of a picnic spread
Vegan
Vegetarian
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Coconut chicken with cucumber salad
A star rating of 4 out of 5.21 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g wholewheat penne
-
250g frozen soya beans
-
250g green beans
trimmed and halved
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1 tsp sesame oil
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1 tbsp soy sauce
(most mainstream brands are vegan-friendly)
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small knob fresh root ginger
grated
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1 lime
juiced
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50g alfalfa
-
2 carrots
grated
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small bunch coriander
roughly chopped
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Nutrition: per serving
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kcal379
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fat7g
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saturates1g
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carbs63g
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sugars8g
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fibre12g
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protein20g
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salt0.96g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, August 2008
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A star rating of 3.8 out of 5.8 ratings
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