Beetroot, Baby Spinach and Dried Cranberry Pasta
I was meant to make a Tofutti cream cheese salad tonight, but i accidentally forgot the Tofutti :( So i made this instead! Delicious,light, tasty and really easy to make!
Ingredients:
- 1/2 of a lemon
- 1/3 cup (80ml) extra virgin olive oil
- 1 tsp wholegrain mustard
- 1 clove of garlic
- 1 teaspoon of Vinegar
- 2 firmly packed cups (about 70g) baby spinach leaves
- 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!)
- dried canberries
Method:
- 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.
Tips:
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.
ENJOY!
Rylee xo
