Pasta salad

Method:

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!

Ingredients:

(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