Author Notes: This earthy vegan salad is made with fresh mushroom, bell pepper, and whole wheat pasta. A step towards eating more veggies and less meat. —Gaëlle Branellec-Shachar
Serves: 2
Ingredients
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Water
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Salt
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2
cups dry whole wheat penne rigate pasta
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4
medium fresh button mushrooms (preferably organic), peeled and sliced
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1
orange or yellow bell pepper, seeds removed and sliced (I put half an orange and half a yellow bell pepper)
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2-3
spring onions, chopped
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1
small handful of fresh coriander leaves, roughly chopped
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Pepper
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1
tablespoon olive oil
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Juice of half a freshly squeezed lemon
Directions
- Over high heat, bring a large pan of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain the pasta, transfer to a serving bowl, cover with a clean tea towel, and let it cool.
- When cooled, add the mushroom, bell pepper, spring onion and coriander, and season with salt and pepper to taste.
- In a small mixing bowl, whisk together the lemon juice and olive oil until smooth.
- Add the oil mixture to the pasta salad, toss well, and serve!
Photo by Gaelle Branellec-Shachar