Take-to-work vegan pasta salad

A mix of sautéed and fresh veg with pasta made a light, flavourful and filling lunch.

What to use

  • 60g dried pasta
  • 3 chestnut mushrooms, quartered
  • a third of a pepper, chopped to bite size pieces
  • clove of garlic, thinly sliced
  • three baby plum tomatoes, sliced
  • a handful of frozen sweetcorn
  • olive oil
  • truffle oil
  • lemon juice
  • salt and pepper to taste
  • fresh basil and / or parsley

How to use it

Boil the pasta until around 3 mins before it’s due to be cooked, add the sweetcorn to the pan, bring back up to boil and continue for the remaining 3 minutes.

Sauté the garlic, mushrooms and peppers in some olive oil with a sprinkle of salt.

Slice the tomatoes.

When the pasta and sweetcorn is done, drain and put back in the pan. Combine with the sautéed vegetables and their juices, tomatoes, add a teaspoon of truffle oil, some lemon juice, salt and pepper. Stir well and refrigerate until needed. Add the fresh herbs when ready to eat.

 

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