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Lunch | Vegetarian

Mixed bean pasta salad

A vegan way of affording yourself healthy: sight, immune system, bones, sinews, blood and skin

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Mixed bean pasta salad recipe
Serves:
4
Preparation:
10 Mins
Cooking:
10 Mins
High FODMAP:
Yes
Allergens:
Soya, Sesame seeds, Gluten
Check Your Own Recipe

What are the health benefits of Mixed bean pasta salad?

A vegan way of affording yourself healthy: sight, immune system, bones, sinews, blood and skin

 

Ingredients

Method

Ingredients

50g alfalfa sprouts nutritional information
50g alfalfa sprouts
180g/2 carrots, grated nutritional information
180g/2 carrots, grated
15g/small bunch coriander, roughly chopped nutritional information
15g/small bunch coriander, roughly chopped
250g frozen soya beans nutritional information
250g frozen soya beans
250g green beans, trimmed and halved nutritional information
250g green beans, trimmed and halved
15g/small knob fresh root ginger, grated nutritional information
15g/small knob fresh root ginger, grated
25ml/juice 1 lime nutritional information
25ml/juice 1 lime
6ml/1 tsp sesame oil nutritional information
6ml/1 tsp sesame oil
15ml/1 tbsp soy sauce nutritional information
15ml/1 tbsp soy sauce
300g whole-wheat penne nutritional information
300g whole-wheat penne
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Boil the pasta, adding the soya beans and green beans 3 mins before the end of cooking.
2) Drain, tip into a colander, then cool quickly under running water.
3) Whisk together the oil, soy sauce, ginger and lime juice in a large bowl, then tip in the pasta, cooked beans, sprouts, carrots and coriander.
4) Toss together, then serve.

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