I was asked to bring pasta salad during a baby-shower party but I had never done it so instead of bothering myself, I just went to the shop and bought one. But I got determined that I should try my hands on it. I’ve got loads of soya single cream in the cupboard and thought “why not use them?”. I did and was happy to make my own Vegan Creamy Pasta Salad recipe.
Ingredients: Yield: 4-6 (If I remember it right, I used…)
1 Can of Soya Single Cream
About a Tbsp of Cider Vinegar
1 Scoop of Nutritional Yeast Extract
Pinch of Salt
400G Wholewheat Penne
1 Large Aubergine, cut, coated with oil and roasted.
About 10 Sun-dried Tomatoes, cut in strips.
A handful of Parsley
Cook pasta the Italian way.
Meanwhile, prepare the sauce.
Heat the soya cream in the smallest hob for a minute or two.
Remove from heat and add the cider vinegar little by little until you get the desired blend.
To give it a cheesy effect, add some Nutritional Yeast Extract.
Add salt to adjust the taste.
Pour sauce on the cooked pasta, add the roasted aubergines and stripped sun-dried tomatoes then garnish with chopped parsley.