Vegan Curried Pasta Salad

• Vegan

• Produce

  • 3/4 cup Broccoli, raw
  • 1/2 cup Carrots
  • 1/4 tsp Ginger, ground
  • 1 cup Green peas
  • 1/2 Lemon
  • 1/4 cup Raisins
  • 1 Red bell pepper

• Refrigerated

  • 1 cup Silken tofu, soft

• Condiments

  • 1 1/2 tbsp Agave nectar or maple syrup

• Pasta & Grains

  • 1 10-ounce bag Modern table meals confetti bean pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Curry powder
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric, powder

• Nuts & Seeds

  • 1/4 cup Almonds

Found on emilieeats.com

Description

Ingredients

• 1 10-ounce bag Modern Table Meals Confetti Bean Pasta
• 1 cup soft silken tofu (about 8 ounces)
• 1½ tablespoons agave nectar or maple syrup
• 1 tablespoon curry powder
• ½ teaspoon turmeric powder
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper, plus more to taste
• ½ lemon, juiced
• 1 red bell pepper, finely chopped
• 1 cup green peas, thawed if frozen
• ¾ cup raw broccoli, chopped into small florets
• ½ cup carrots, diced
• ¼ cup raisins
• ¼ cup almonds, chopped

Directions

• Bring a large pot of water to a boil. Add pasta; cook for 8-9 minutes, stirring occasionally. Drain; do not rinse. Add back into pot.
• While the pasta is cooking, prepare sauce. In a blender, add tofu, agave, curry powder, turmeric, salt, ginger, pepper, and lemon juice. Blend until smooth, adding water if you want a thinner sauce.
• Add bell pepper, peas, broccoli, carrots, raisins, and almonds to the pot with the pasta. Stir to combine. Pour sauce; stir until all ingredients are evenly coated.
• Serve cold; store in the fridge.