Easy, fresh veg pasta salad with nutty dressing

Easy, fresh veg pasta salad with nutty dressing 🥜

I’m pretty much addicted to peanut butter lately, scooping it out of the jar with a spoon so this recipe is one of my current favourites for a healthy, yet filling meal! 🤗

Ingredients: (serves 4)
1 spiralized carrot
½ head broccoli, chopped into small pieces
¼ cabbage, sliced thinly
1 avocado (cut in halves)
200g whole-wheat spiral pasta (fusilli)

Sauce ingredients (mix altogether in a cup):
2 big tbsp peanut butter (smooth/runny)
5 tbsp orange juice
2-3 tbsp soy sauce
1 dash brown rice vinegar (cuts in and makes everything nice and smooth together)
2 tbsp golden syrup

Mix together sauce ingredients in a cup! Cook your pasta according to the box, drain and rinse under cold water. Boil and cook broccoli until crisp and bright, around 5 minutes. Add pasta, cabbage, carrot and broccoli into a bowl. Pour over sauce and stir until all pasta and veg is covered. For a saucier dish, double the sauce portion! Serve with an avocado half or quarter on each bowl and fill with soy sauce! I opted to sprinkle crushed peanuts on top, too!

We like to also add red onion to ours and extra peanut butter so that it’s really nice and thick and coats the pasta, so a yummy option, too. This is a nice way to get some use out of that cabbage or extra carrots that may be sitting in your fridge, and make a hearty lunch! This is an adaptation of a Thai style pasta salad I saw on DarnGoodVeggies.com.