Featured Recipes

Vegan Avocado Pasta Salad

Ingredients:

  • 250 grams (8.8oz) dried pasta of your choice
  • 1 avocado
  • 3/4 cup water
  • 1 clove garlic
  • 2 Tbsp Horseradish of Dijon Mustard
  • 1 1/2 tsp dried dill
  • 1 tsp sea salt
  • A few grinds of pepper
  • 3 cups cooked chickpeas (canned, or cooked from 1 cup/200 grams dried)
  • 1 cucumber, chopped
  • 1/2 red pepper, diced
  • 1/2 red onion, thinly sliced
  • 2 stalks of celery, chopped
  • 250 grams (8.8 oz) cherry tomatoes, quartered
  • Sprinkling of nutritional yeast - optional


Instructions:

  • Cook pasta according to the package directions.  Drain and set aside to cool.
  • Combine avocado, water, garlic, horseradish, dill, salt and pepper in a blender or food processor.
  • Toss  together the cooked pasta with the remaining ingredients and the  avocado sauce. Taste and adjust the seasonings, if necessary.  If  desired, sprinkle nutritional yeast over salad.
  • Serve immediately, or refrigerate until ready to serve.  (It keeps for a couple of days in the fridge.) 


Nutrition:

Calories:  366 kcal / Carbohydrates: 61 g / Protein: 14g / Fat: 7g / Saturated  Fat: 1g / Sodium: 427mg / Potassium: 707mg / Fiber: 10g / Sugar: 8g /  Vit.A: 12.7% / Vit.C: 36.7% / Calcium: 7.4% / Iron: 20.3%.

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