Easy Creamy Pasta Salad
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g dried wholemeal fusilli pasta
- 1 x 7 oz tin sweetcorn
- 2 small peppers
- ½ cucumbers
- 240g canned cannellini beans
- ½ batch of sunflower seed romesco recipe
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Preparation
Step 1
Cook the pasta according to packet instructions; drain and run under cold water, tossing until completely cool. Transfer to a large bowl.
Step 2
Add the sweetcorn, ¾ of the cannellini beans, the peppers and cucumber to the pasta.
Step 3
Drain the cashews and add to a high-speed blender, along with the remaining cannellini beans, dressing ingredients and 6 tablespoons of cold water. Season with flaky sea salt and a good crack of black pepper and blitz until smooth. Add up to 2 tablespoons more water until you have a smooth pourable sauce.
Step 4
Mix the sauce through the pasta and vegetables until completely coated. Put ½ into a bowl to eat now and store the remainder in the fridge in an airtight container, to use the next day. Dot over teaspoons of the romesco to serve.
Step 5
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