Holy Virgin Mary pasta salad. I can bet that you’ve never had…Pasta salad quite like this 🤌!
Chloe Ella Wheatland Ding- Jan 5
- 2 min read
I can bet that you’ve never had…
Pasta salad quite like this 🤌! This is my Holy Virgin Mary pasta salad that is full of colour and flavour. It features my favourite gluten free spaghetti from @barillaaus which is the closest tasting to regular pasta that I have tried! They also have beautiful blue packaging that is plastic free which is a win in my books.
Recipe (Serves 7):
Roasted Brussels Sprouts:
- 5 Cups Brussels Sprouts
- 1 - 2 Tbsp Olive Oil
- Pinch of Salt and Pepper
Mint Pesto:
- 1 & 1/2 Cups Loosely Packed Mint Leaves
- 1/2 Cup Loosely Packed Parsley
- 1/4 Cup Toasted Pine Nuts
- 1/4 Cup Olive Oil
- 1 Clove Garlic
- Juice of Half a Lemon
- Pinch of Salt and Pepper
Butter Bean Hummus:
- 2 Cans Butter Beans (Drained & rinsed)
- 3 Heaped Tbsp Tahini
- 1 Clove Garlic
- Juice of Half a Lemon
- 2 - 3 Tbsp Water
- Pinch of Salt and Pepper
Harissa Spaghetti:
- 340g @barillaaus Gluten Free Spaghetti No.5
- 1 Tbsp Rose Harissa
- 1 Tbsp Rice Malt Syrup (or choice of liquid sweetener)
- 1 Tbsp Tahini
- 1 Tbsp Pasta Water
- Pinch of Salt and Pepper
Garnish:
- Pomegranate Seeds
- Mint Leaves
- Sesame Seeds
Full method
1. Preheat oven to 220°C and line a baking tray. Toss Brussels sprouts in olive oil, salt and pepper and spread onto the baking tray. Bake in the oven for 18-25 minutes, turning halfway, or until tender and deeply golden.
2. Place all mint pesto ingredients into a food processor and pulse. Texture should be thick and chunky. Transfer to a jar and set aside.
3. Place all butter bean hummus ingredients into a food processor and process until smooth. Transfer to a bowl and set aside.
4. Cook @barillaaus Gluten Free Spaghetti in a saucepan according to package instructions. Drain, reserving 1 tbsp of pasta water, and transfer the spaghetti back into the saucepan. Add the pasta water, harissa, tahini and rice malt syrup.
5. To serve, spread the butter bean hummus on the bottom of a large oval plate. Swirl bunches of the spaghetti on top followed by the Brussels sprouts, mint pesto, pomegranate seeds, mint leaves and sesame seeds. Enjoy! Store leftovers in the fridge for 4 - 5 days.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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