Main Menu Button
Need great hosting?

vegetables | creamy pashley pasta

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

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...



  1. Boil the pasta as per packet instructions.
  2. Mix the mayonnaise, salad cream, nutmeg and syrup in a bowl.
  3. Chop the peppers into little cubes and add to the creamy mixture, along with the cucumber and spring onions
  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 like the lemon dressed lettuce leaves or the quick chicory and walnut 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 wheat...

Simply use wheat pasta.

For leftover peppers and dairy free mayonnaise, try the creamy dip. For leftover pasta, try quick fling pasta or roast pepper pasta and minestrobe soup.

Copyright ©2005-2011 Dame Fandango Healthy Vegan Recipes