This post was sponsored by Modern Table Meals. I only work with brands whose products and missions I truly believe in. Thanks for supporting my blog!
Beans, beans, the magical fruit…why do we say that? Beans aren’t fruit!! No matter what they are, I love ’em – all day, every day. I basically spend my days trying to fit beans into everything I eat. Like pasta!
Pasta is one of those foods I’m pretty sure everyone loves. Ever met someone who didn’t like pasta? Yeah, didn’t think so.
No matter if you top it with tomato sauce and meat(less)balls, a cheezy sauce, or just eat it straight up plain with a little salt and pepper (anyone else??), there’s something so comforting about a big bowl of pasta.
I don’t eat 100% gluten-free, but when thinking about my diet, I realize that 99% of what I eat is gluten-free. I don’t have any gluten allergies, but when I can replace wheat with something more nutrient dense, I grab the bull (or in this case, the beans) by the horn and go with it!
Foodies everywhere are sticking beans into places that beans don’t traditionally belong. It’s a trend. If 5 years ago you said that you could make brownies out of black beans, you probably would’ve lost all your friends. Now all your super trendy health-conscious friends are all like, wait, you used flour in these brownies? Why didn’t you use black beans? #foodies
I’m definitely guilty of being one of those trendy foodies trying to put beans in everything. I can’t help it and I’m not ashamed of it!! That’s why I’m so excited to tell you guys about Modern Table Meals. They’re pastas are made out of (get ready for it) BEANS – green lentils, red lentils, and black beans.
Side note – are lentils technically beans? I know they’re pulses, but is that a type of bean? Who knows this knowledge?!? Help a girl figure out her legumes.
Anyway, Modern Table has a bunch of pastas to choose from including lentil penne, elbows, and rotini, and a confetti blend with black beans and lentils! Y’all, they seriously have the same texture as wheat pasta. But they’re even better because each serving of pasta packs about 15 grams of protein and 3 grams of fiber.
Who cares if they’re a fruit or not – beans truly are magical.
Another cool thing about Modern Table is that they have meal kits complete with bean pasta, a sauce packet, and a seasoning blend! I got the two vegan options, Southwest and Teriyaki, and I’m super excited to try them on nights I really don’t feel like cooking.
Their pasta only takes 8 minutes to cook, then you can just throw in whatever vegetables you have lying around. It’s definitely a good clear-out-the-fridge meal! Which is definitely needed because my fridge is always stuffed to the brim.
I like food, what can I say.
Okay, enough rambling –> can we plz talk about this curried pasta salad?? I wanted to make you something quick and real that you could actually make in your real life for dinner instead of just pinning to your Dinner board on Pinterest. We all love to look at fancy schmancy recipes, but let’s be honest – when dinnertime comes, we just want some simple food on the table.
All you have to do for this recipe is cook the pasta, make your sauce, and chop some vegetables. Yes, that’s it! You can definitely adapt the vegetables you use to whatever you have available, so don’t stress, friend.
And the sauce!!! I love using silken tofu in creamy recipes, like this Chocolate Pudding Pie (can someone make this for me?). One of my all-time favorite recipes is Hummusapien’s Curried Chickpea Salad, so I used her delicious sauce as inspiration! Just blend the tofu up with your spices, and you’re good to go.
While the pasta is cooking, chop your vegetables and almonds. Drain the pasta, mix everything together, and BAM! Dinner in 15 minutes.
This curried pasta salad is perfect for packing for lunch since it’s best served cold. It would also make a great dish at a potluck or cookout! Or a picnic. Or really any occasion because, like we said earlier, who doesn’t love pasta?
I hope you guys love this super simple recipe and get to try it! It’s creamy, slightly sweet with a kick, and full of crunchy veggies and goodies. Make sure to check out Modern Table’s bean pasta, and snap a pic for Instagram if you make this!
Vegan Curried Pasta Salad
This Vegan Curried Pasta Salad is ready in under 30 minutes and is full of fresh vegetables and plant protein. Perfect for cold lunches or summer cookouts!
- 1 10-ounce bag Modern Table Meals Confetti Bean Pasta
- 1 cup soft silken tofu (about 8 ounces)
- 1 1/2 tablespoons agave nectar or maple syrup
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 lemon, juiced
- 1 red bell pepper, finely chopped
- 1 cup green peas, thawed if frozen
- 3/4 cup raw broccoli, chopped into small florets
- 1/2 cup carrots, diced
- 1/4 cup raisins
- 1/4 cup almonds, chopped
- Bring a large pot of water to a boil. Add pasta; cook for 8-9 minutes, stirring occasionally. Drain; do not rinse. Add back into pot.
- While the pasta is cooking, prepare sauce. In a blender, add tofu, agave, curry powder, turmeric, salt, ginger, pepper, and lemon juice. Blend until smooth, adding water if you want a thinner sauce.
- Add bell pepper, peas, broccoli, carrots, raisins, and almonds to the pot with the pasta. Stir to combine. Pour sauce; stir until all ingredients are evenly coated.
- Serve cold; store in the fridge.
Thanks to Modern Table Meals for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!