1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Creamy vegan pasta salad

  • 0:20 Cook
  • 4 Servings


  • 300g dried casarecce or penne pasta
  • 190g (1 1/4 cups) frozen peas
  • 200g frozen podded edamame
  • 1 medium avocado, chopped
  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves
  • 1 cup fresh basil leaves, plus extra baby basil leaves, to serve
  • 2 green shallots, chopped
  • 1 lemon, juiced, rind finely grated
  • 35g (1/4 cup) tamari almonds, chopped
  • 2 tablespoons pepitas


  • 1
    Cook the pasta in a large saucepan of salted boiling water following the packet directions or until al dente. Add the peas and edamame in the last minute of cooking time. Drain and rinse under cold running water.
  • 2
    Meanwhile, place avocado in a blender or food processor. Add the oil, garlic, basil, shallot and lemon rind and process until smooth. Add the lemon juice and 125ml (1 ⁄2 cup) water and season well. Process until smooth. Add a little extra water to thin the sauce, if necessary.
  • 3
    Divide the pasta mixture among serving bowls. Drizzle with the avocado sauce. Scatter with almonds, pepitas and extra basil leaves before serving.

Source: taste.com.au


Please enter your comment!
Please enter your name here