Emma Dean’s Sweet Potato & Cashew Pasta Salad Recipe
Emma Dean’s Sweet Potato & Cashew Pasta Salad Recipe
This deliciously healthy pasta salad is super easy to throw together for a quick dinner and is also great for lunch the next day!
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 red onions, cut into thin wedges
- 1 bunch Dutch carrots, sliced into 1cm slices
- 1 cup diced (1–2cm cubes) pumpkin
- Drizzle Bertolli Organic Extra Virgin Olive Oil
- Salt & freshly ground pepper
- 250g (approx. 10) cherry tomatoes
- 2 tbsp cashews, chopped
- 1 packet Vetta SMART Protein Pasta Spirals
- 100g (½ tub) Chris’ Dips Homestyle Plant-Based Sweet Potato and Cashew Dip
- 100g baby spinach
- Parmesan, to serve (or vegan alternative)
Method
- Preheat the oven to 200ºC.
- Place the red onion, carrots and pumpkin into a large oven-proof tray (this is what you will mix and serve the pasta in). Drizzle generously with Bertolli Organic Extra Virgin Olive Oil. Season with salt and freshly ground pepper and toss to combine.
- After 20 mins, add the cherry tomatoes to the tray and continue to roast.
- After 10 more mins, add the cashews in with the vegetables to toast. Everything should be ready after about 40 mins, however, watch the veg throughout as all ovens are different.
- Meanwhile, bring a large saucepan of salted water to the boil. Pour the entire packet of Vetta SMART Protein Pasta Spirals into the boiling water and cook for 18 mins.
- By this time, the vegetables should be cooked. Remove the tray from the oven. Toss in the baby spinach and the Chris’ Dips Homestyle Plant-Based Sweet Potato and Cashew Dip. Mix until the spinach starts to wilt.Drain the pasta, reserving some liquid. Toss the pasta into your vegetable mix until combined. Add some liquid, if needed.
- Drain the pasta, reserving some liquid. Toss the pasta into your vegetable mix until combined. Add some liquid, if needed.
- To serve, drizzle with a little more Bertolli Extra Virgin Olive Oil, freshly ground black pepper and shaved parmesan.
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