Pasta Salad With Roasted Broccoli

When I first went vegan I had a hard time figuring out what to bring with me on road trips and just in general I didn't know what to make for lunch on school days, because of course a veggie packed sandwich is healthy, but it isn't going to keep you full. Vegan cold cuts weren't a thing back then or at least it wasn't available here. So that's how this Pasta Salad recipe came to life. It is easy to make, healthy and filling. The best thing about this recipe is that you can cook a big batch of pasta, roast whatever veggies you have on hand, prepare the sauce, keep in the fridge for up to 3 days and you'll have quick, ready to go lunch when you are in a rush.

Ingredients:

• 200g uncooked elbow or fusilli pasta

• 1 small head of broccoli

• 2 tbsp oil

• 2 tsp garlic powder

• salt and pepper to taste

• 2 spring onions, chopped

• 1 red bell pepper, cut into bite size pieces

• 3 heaping tbsp vegan mayo

• juice of half a lemon

• handful of chopped peanuts, optional

Instructions:

1. Cut the broccoli into florets. Don't throw away the stem of the broccoli, we are going to be using that too! Cut the outer layer of the broccoli stem off, then cut into small cubes.

2. Place the broccoli into a mixing bowl, drizzle with the oil then add the seasonings (garlic powder, salt and pepper) and mix until it's nicely coated in the seasoning and oil.

3. Transfer onto a parchment lined baking sheet and bake for 20 minutes or until lightly golden brown.

4. While the broccoli is baking, fill a large pot with water, cover with a lid, and let it come to a boil. Once the water is boiling add a generous pinch of salt. Cook according to package instructions.

5. When the pasta is cooked, drain and rinse under cold water to stop the cooking process.

6. Whenever you're ready to serve, combine all ingredients, along with vegan mayo and lemon juice.

7. Top with chopped peanuts, if desired, and enjoy!

Notes:

Keep leftovers in the fridge for up to 3 days.

Optionally you can add some sliced avocado for extra healthy fats.

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