1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered
3/4 cup (75g) toasted walnuts
‘Just Organic’ Aldi penne pasta (as much as you like!)
Whisk the lemon juice, olive oil, wholegrain mustard, vinegar together in a small bowl and also add chopped clove of garlic. Season to taste with sea salt and freshly ground black pepper.
Add Penne pasta to boiling water let it cook for 8 minutes
Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well.
Drain the penne pasta and add one tablespoon of ‘Nutlex’ to the pasta and stir through.
Add pasta to the spinach mix
Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, and walnuts. Garnish the salad with the remaining parsley and also cranberries. Then drizzle with the remaining dressing and serve immediately.
I have also added fried firm tofu to the pasta because i felt like a hearty meal. I cooked the tofu in nutlex and olive oil.