Pasta salad

Pasta salad


Pop your pasta on to cook. When it’s done, drain and rinse under cool water, and set this aside.

Prep the fresh veggies and combine these in a bowl, and set aside.

Empty the canned cannellini beans with the liquid into a blender and blitz (or simply place in a bowl and squish with a potato masher). Add in the plant milk, lemon and mayo. Mix to combine.

Place the frozen peas and corn into a colander and run under hot water until they defrost.

Place all veggies, pasta and sauce into a large bowl, mixing to combine.

Plate it up and enjoy!


(Serves 6)

Penne pasta (500g)

1 cucumber (halved and sliced)

1 cup cherry tomatoes (halved)

1 capsicum (diced)

1/2 red onion (diced)

3 cups peas and corn (frozen)

For the sauce:

1 can cannellini beans

3/4 cup plant milk

Juice of 1 lemon

1/4 cup vegan mayo


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