How to make:
Vegan Curried Pasta Salad
This Vegan Curried Pasta Salad is perfectly packable, ready in under 30 minutes and is full of fresh veggies and plant-based protein.
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Author:
Yield:
4-5 1x
Rating:
Ingredients
- 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
Instructions
- 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.
Find it online: https://www.emilieeats.com/vegan-curried-pasta-salad/