Creamy Vegan Pasta Salad

Ready in 20 minutes, this fresh vegan pasta salad is mixed with peas, edamame and nuts, and is drizzled with a creamy avocado sauce.

The ingredient of Creamy Vegan Pasta Salad

• 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 tbsp pepitas

The Instruction of creamy vegan pasta salad

• 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
• 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 u20442 cup water and season well process until smooth add a little extra water to thin the sauce if necessary
• divide the pasta mixture among serving bowls drizzle with the avocado sauce scatter with almonds pepitas and extra basil leaves before serving

Nutritions of Creamy Vegan Pasta Salad

fatContent: 663 464 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 21 grams protein
sodiumContent: n a

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