VEGETABLE PASTA

Name: VEGETABLE PASTA
Ingredients: 1/2 cucumber; 1 carrot; 1/2 sweet potato; 10 cherry tomatoes, quartered; 1 gherkin, finely diced; 2 tbsp red onion, diced; 1/2 avocado; 1 tsp dijon mustard; 1/4 cup silken tofu (or sour cream) if not vegan.; 1 red capsicum; 1 olive oil

11 ingredients

17 steps

Ingredients

1/2 cucumber
1 carrot
1/2 sweet potato
10 cherry tomatoes, quartered
1 gherkin, finely diced
2 tbsp red onion, diced
1/2 avocado
1 tsp dijon mustard
1/4 cup silken tofu (or sour cream) if not vegan.
1 red capsicum
1 olive oil

Directions

1

On a high flame, roast the capsicum so skin blisters but make sure centre is still raw.
2

Set aside to cool.
3

(Adds chard flavour)
4

In a food processor, blitz the mayonnaise ingredients together until smooth and creamy.
5

Pour into a bowl and clean food processor.
6

Roughly cut the blistered capsicum, remove seeds and put into food processor, skin included, along with the other sauce ingredients.
7

Blitz until smooth, add more oil if needed.
8

Pour through a fine strainer to remove lumps.
9

With a spiral cutter, cut the cucumber, potato and carrot into pasta.
10

Place evenly over the bench.
11

With paper towels, pat the veggies dry.
12

Or as dry as you can get them.
13

VERY important.
14

Now add the pasta along with the onion and tomatoes, to the mayonnaise and gently toss to coat.
15

Serve with the capsicum sauce.
16

Note: I keep the skins on the vegetables on, it helps keep them together.
17

Just give them a good crub.