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

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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

180g/2 carrots, grated

15g/small bunch coriander, roughly chopped

250g frozen soya beans

250g green beans, trimmed and halved

15g/small knob fresh root ginger, grated

25ml/juice 1 lime

6ml/1 tsp sesame oil

15ml/1 tbsp soy sauce

300g whole-wheat penne

More about these ingredients

Method

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.