What to do with all the summer zucchinis? Make this easy and delicious pasta salad. It's packed with greens and topped with creamy homemade vegan mozzarella. Perfect for a quick lunch or dinner, but also great for a make-ahead meal! Hope you enjoy!
Vegan zucchini and orecchiette salad with homemade vegan mozzarella
Ingredients
10.6 ounces / 300 g orecchiette pasta
2 zucchinis, sliced
8 ounces / 225 g peas
6 tablespoon olive oil
1 garlic clove, minced
salt and pepper to taste
juice of 1 lemon
homemade vegan mozzarella (use this recipe) or use store-bought vegan mozzarella
one handful fresh basil, chopped
one handful fresh parsley, chopped
1/3 cup / 50 g pine nuts
Instructions
1. Cook orecchiette pasta following instructions on the package. Drain and allow to cool a little.
2. Meanwhile heat 1 tablespoon of olive oil and stir-fry zucchinis over medium heat. Season with pepper and salt. Set aside.
3. Add another tablespoon of olive oil and minced garlic to the pan and add peas. Cook peas for a few minutes over medium heat, cover with a lid and heat peas through.
4. Dry roast the pine nuts in a hot pan until golden brown.
5. In a bowl combine cooked pasta, zucchini, peas, olive oil, lemon juice, basil and parsley. Season with salt and pepper. Serve with roasted pine nuts and vegan mozzarella. ENJOY!
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