Vegan Spicy Red Pepper Pasta Salad

Name: Vegan Spicy Red Pepper Pasta Salad
Total time: 900 s
Yield: 8 servings
Cuisine: British
Ingredients: 500 g dried macaroni or orzo pasta; 3 whole roasted peppers (the kind sold in a jar in a light pickling brine); 0.5 tbsp Korean red pepper flakes; 0.5 tbsp Korean gochujang paste; 1 tsp minced galangal; Juice of half a lime; 340 g silken tofu; 0.5 cup passata; Handful fresh coriander, chopped; to taste salt & pepper

Kelley Knight @cook_26870905

Lockdown summer in our house was full of homemade salad bowls with all sorts of different toppings for flavour and texture. I made this up on the fly one day and it worked so well it became a staple. When I ran out of salad to put it on top of, I ate it cold by the bowlful for lunches. It's very moreish.

You can easily substitute the Korean red pepper flakes and gochujang with 0.5 tbsp hot paprika or 0.5 tbsp normal paprika with 0.25 tsp cayenne pepper to give it a similar red pepper kick. If you don't like coriander substitute with basil.

Kelley Knight @cook_26870905

Saved

Ingredients

15 mins

8 servings

500 gdried macaroni or orzo pasta
3whole roasted peppers (the kind sold in a jar in a light pickling brine)
0.5 tbspKorean red pepper flakes
0.5 tbspKorean gochujang paste
1 tspminced galangal
Juice of half a lime
340 gsilken tofu
0.5 cuppassata
Handfulfresh coriander, chopped
to tastesalt & pepper

Saved

Steps

15 mins

1

Cook the pasta to the instructions on the packet then rinse under cold water and set to drain to stop it cooking further.
2

Make the dressing by adding all the remaining ingredients except the coriander, salt and pepper to a blender or food processor. Blitz until combined to a smooth, thick pinky-red sauce.
3

Decant the dressing to a large bowl and add the cold pasta and coriander. Using two large metal spoons carefully work through, turning it all over and over until incorporated.
4

Add salt and pepper to taste.