Roasted Veg Penne Pasta Salad with herbed cashew mayo (Oil Free, GF Option)

A fairly ‘throw together’ salad if you have the ingredients on hand – otherwise try adding whatever vegetables or herbs you have.  If you don’t have pasta, potatoes would make a great substitute

Creamy. Pasta. Salad.  Need I say more?  This is a fantastic way to use up those scraps of veggies that sit in the fridge forever – I used what I had on hand, but you could try some zucchinis, asparagus, or add rocket instead of spinach.  If you don’t have pine nuts any seeds or nuts will suffice.  The flavours in this dish are neutral enough to allow for some experimentation without the cost of ruining the flavour of the dish.

This is a perfect example of how easy zero-waste cooking can be – if you buy all of your produce and herbs loose you’re halfway there!  I made a mayonnaise using the leftover chickpea liquid called ‘aquafaba’ as an emulsifier – which means I’m making use of products I would have otherwise tipped down the sink!  If you can’t source pasta package-free, this will also make a great potato or rice salad (or noodles, or whatever takes your fancy – get creative!) – if you want to pack more protein into this dish throw in some cooked chickpeas, kidney beans or navy beans.

If you’d like to make this oil free, see the suggestions below.

Makes 5 serves or a great side dish

Ingredients:

  • 200g Butternut pumpkin, diced into thumb sized chunks
  • 1 eggplant, diced into chunks
  • 1 spanish onions, diced into chunks
  • 1 large red capsicum, diced into chunks
  • 2 Tbsp paprika

3 Cups baby spinach
½ C Kalamata olives or sun dried tomatoes (optional), chopped
225g dry penne or other pasta, cooked (this would also work well with roasted potatoes)
400g Adzuki Beans or Kidney Beans, cooked

For the dressing:

50g cashews, soaked
4 Tbsp aquafaba
2/3 C water
1/2 tsp mustard powder
1/2 tsp onion powder
Juice 1/2 lemon
2 tsp apple cider vinegar
Salt to taste
1 Tbsp each chopped chives, coriander, parsley
2 cloves garlic, minced

  1. Preheat oven to 200’C. For the roasted veg, place the pumpkin, eggplant, onion and capsicum onto a tray and sprinkle with paprika, salt and pepper.  Roast for 25-30 mins until softened – some veg may take longer, some may take less so just watch!
  2. Leave vegetables aside to cool – boil a saucepan to cook your pasta, and kidney beans if required and set aside to cool
  3. To make the dressing – puree cashews with the water.  In a separate bowl blend the rest of the ingredients, then slowly add the cashew cream until completely emulsified.  Season to taste, and add the herbs and garlic.
  4. To assemble – mix all ingredients together into a large mixing bowl.  Top with kalamata olives if desired and season with nutritional yeast.

Roasted Veg Penne 2

Nutrition Facts
Servings Per Recipe: 5
Amount Per Serving
  • Calories357.4
  • Total Fat6.2 g
  • Saturated Fat1.0 g
  • Polyunsaturated Fat0.4 g
  • Monounsaturated Fat0.1 g
  • Cholesterol0.0 mg
  • Sodium763.8 mg
  • Potassium534.5 mg
  • Total Carbohydrate68.6 g
  • Dietary Fiber15.6 g
  • Sugars10.6 g
  • Protein14.5 g
  • Vitamin A149.3 %
  • Vitamin B-120.0 %
  • Vitamin B-619.2 %
  • Vitamin C120.8 %
  • Vitamin D0.0 %
  • Vitamin E1.4 %
  • Calcium10.8 %
  • Copper7.9 %
  • Folate36.0 %
  • Iron27.7 %
  • Magnesium9.9 %
  • Manganese17.2 %
  • Niacin24.5 %
  • Pantothenic Acid5.5 %
  • Phosphorus6.6 %
  • Riboflavin18.9 %
  • Selenium1.6 %
  • Thiamin37.5 %
  • Zinc3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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