Vegan Spicy Red Pepper Pasta Salad.
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Composition Vegan Spicy Red Pepper Pasta Salad:
- Give 500 g - dried macaroni or orzo pasta.
- You need 3 for whole roasted peppers (the kind sold in a jar in a light pickling brine).
- Need 0.5 tbsp Korean red pepper flakes.
- Prepare 0.5 tbsp - Korean gochujang paste.
- Require 1 tsp - minced galangal.
- Require of Juice of half a lime.
- Provide 340 g - silken tofu.
- Give 0.5 cup passata.
- Provide Handful of fresh coriander, chopped.
- You need to taste salt & pepper.
Vegan Spicy Red Pepper Pasta Salad step by step:
- Cook the pasta to the instructions on the packet then rinse under cold water and set to drain to stop it cooking further..
- 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..
- 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..
- Add salt and pepper to taste..
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