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%.
