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vegetables | creamy pashley pasta

Serves 2 very hearty portions on its own, or 4 with another salad or meat.

This is absolutely gorgeous hot or cold, and it's unbelievably quick and easy to make. It's also ideal to put in a container for lunch the next day and travels well in picnics too. The first time we road tested we were huddled underneath a parasol having an absolutely rain-drenched picnic at Pashley Manor in Kent (hence the name) - which was beautiful despite the rain!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Boil the pasta as per packet instructions.
  2. Mix the mayonnaise, salad cream, nutmeg and honey in a bowl.
  3. Chop the peppers into little cubes and add to the creamy mixture.
  4. Drain the pasta when cooked, add to the mixture and stir thoroughly! That's it!

Maybe serve with...

This is lovely served on its own, but if you wanted to make it feed four, you could add a lovely big salad and/or serve with something like the aubergine caponata. It's a great dish to combine with something tomato based or zingy.

For those able to eat dairy...

Use dairy mayonnaise and salad cream

For those able to eat wheat...

Simply use wheat pasta - I have used this mixture with the organic half whole wheat pasta (something like the Seeds of Change brand) and it was still great.

For those who can eat fish ...

This is absolutely delicious with a salmon fillet, cooked and flaked through the mixture before serving.

For those who can eat meat...

This would work well served with baked chicken breast or cold pieces of chicken mixed through it and a salad. If I serve with chicken, I tend to combine it with something like the tomato salsa with the lemon or lime dressing to add a bit of zing to balance out the creaminess of this pasta dish.

For leftover peppers and dairy free mayonnaise, try the creamy dip. For leftover mayonnaise, try the salmon pate or easy salmon croquettes. For leftover pasta, try quick fling pasta or roast pepper pasta


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