Vegan Pasta: Quick & Easy Green Pasta Salad Recipe
Vegan pasta salad recipe:
Preparation time: 30 minutes
Servings: 2-3 people
1 cup frozen spinach
2 tablespoons olive oil
A little bit of salt
1 clove of garlic, without nerve, chopped
1 cup and ½ short pasta (spirals, macaroni, whatever you want)
Cannons, fresh spinach, cherry tomatoes, red cabbage, peppermint and red chicory (1 cup all together, chopped)
For dressing (optional)
2 tablespoons white tahini (Tahini is a smooth paste made from sesame seeds )
100 ml soymilk (or other unflavored and unflavored vegetable milk)
1 teaspoon lemon juice
The truth is that you can put other fresh leaves and sprouts, which we have in the fridge: tender shoots of beets, arugula, watercress, tips of Chinese cabbage, chopped mustard leaves, soy or alfalfa sprouts, etc. And we can vary the herbs too. I used only peppermint to give it a lot of freshness, but you can add parsley and /or coriander, which are great.
Put the frozen spinach along with the oil in a small saucepan, covered, over low heat. Remove from time to time until the spinach is thawed. Top with medium-high heat and add salt and garlic. Put it all together for 3-4 minutes and add 1 cup of water.
When it begins to boil, remove it from the fire and strain the liquid with a strainer.
Bring plenty of water to boil the pasta. Bake half the minutes indicated on the package.
Drain the pasta and put it back in the pan on the fire. Add the spinach broth and let it finish, half covered, over medium heat. Take it back from time to time. Taste it and add a little more salt if you see it necessary.
Once the pasta is done, let it cool, removing it again and again so that it does not stick.
To make the dressing it is enough to mix in a bowl all the ingredients. You can leave it in the fridge until you use it.
When the pasta is cold mix it with the rest of ingredients and the dressing (it is optional).
You can use the spinach pulp for other recipes.