Spring Pasta Salad (Low FODMAP)

Salade de pâtes printanière (faible en FODMAP)

This pasta recipe can be served warm or cold. Don't be afraid to add leftover vegetables to this versatile recipe!

Preparation 15 min
Cooking 10 min
Portion 4

Nutrition Facts (per serving)

Calories
520
Fat
18
Carbohydrates
76
Fibre
9
Protein
17
Sodium
185

Ingredients

  • 340 g (3/4 lb or 4 cups) pasta of your choice (see notes)
  • 375 ml (1 ½ cups) frozen edamame, thawed
  • 125 ml (½ cup) fresh basil
  • 60 ml (¼ cup) pumpkin seeds
  • The juice of half a lemon (or 30 ml / 2 tbsp)
  • 80 ml (1/3 cup) Fody Mapple Dijon Dressing (see notes)
  • 60 ml (¼ cup) water
  • Pepper and salt, to taste
  • 750 ml (3 cups) arugula 

Topping (optional)

  • Grated Parmesan cheese
  • Nutritional yeast
  • Fresh herbs
  • Pumpkin seeds
  • Lemon wedge
  • Green onions

Note: For a low FODMAP version, use quinoa and rice pasta. 

You can also substitute this dressing with the Dijon Mustard Dressing from ÉquipeNutrition.

Preparation

  1. In a pot of boiling water, cook the pasta according to the package instructions. 
  2. Meanwhile, place edamame, basil, pumpkin seeds, lemon juice, dressing, water, pepper, and salt in the bowl of a food processor. Let the processor run for about 5 minutes or until a smooth puree is obtained. 
  3. Add water, one teaspoon at a time, if needed. 
  4. Mix the well-drained pasta with the edamame mixture and arugula. Add desired toppings when serving.

Note: The edamame pesto can also be used as a dip to accompany your raw vegetables.

Notes

Can be stored in the refrigerator for 3 days and does not freeze.

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