Cooked - Smoky Carrot Ribbon Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Smoky Carrot Ribbon Pasta Salad

3.0

300g (10½oz) pasta made from durum wheat semolina or legumes

2 garlic cloves

2 lemons

1 tbsp good-quality runny tahini

1 tbsp extra virgin olive oil

1 tbsp white miso paste

10g (⅓oz/3 tbsp prepared) fresh dill plus extra to serve

10g (⅓oz/3 tbsp prepared) fresh parsley, plus extra to serve

3 carrots

240g (7oz) extra-firm smoked tofu

Sea salt and black pepper

Start with the pasta. Cook the pasta in plenty of well-salted water for 1 minute less than the packet instructions. Drain and set aside.
Meanwhile, make the dressing. Grate the garlic into a large mixing bowl and squeeze over the juice of 1 lemon. Add the tahini, olive oil and miso paste and whisk together with a fork.
To build the salad, finely chop the fresh herbs and pop them into the bowl with the dressing. Carefully ribbon-shave the carrots with a vegetable peeler (peeling them if needed first). I like turning them every now and then so I can get clean, wide carrot ribbons. Finely chop the rest of the carrot that you can't ribbon (the little chunk in the centre) and add to the bowl.
Toss the herbs and veg in the dressing, then add the cooked pasta and tear in the smoked tofu. Gently toss everything together (I like to use my hands) and season to taste.
Serve with more fresh herbs and a lemon wedge for squeezing over. Store in an airtight container in the fridge for up to 4 days.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 6 weeks ago

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