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Easy Creamy Pasta Salad
This plant-based pasta salad is a summer picnic classic — diced peppers, cucumber and the addition of beans broadens the range of nutrients in this favourite lunchtime dish.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Cook the pasta according to packet instructions; drain and run under cold water, tossing until completely cool. Transfer to a large bowl.
2
Add the sweetcorn, ¾ of the cannellini beans, the peppers and cucumber to the pasta.
cucumber0.5
3
Drain the cashews and add to a high-speed blender, along with the remaining cannellini beans, dressing ingredients and 6 tablespoons of cold water. Season with flaky sea salt and a good crack of black pepper and blitz until smooth. Add up to 2 tablespoons more water until you have a smooth pourable sauce.
4
Mix the sauce through the pasta and vegetables until completely coated. Put ½ into a bowl to eat now and store the remainder in the fridge in an airtight container, to use the next day. Dot over teaspoons of the romesco to serve.
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