Mushroom & Spinach Pasta Salad (WFPBNO)

The weather has really started to heat up here in Florida. I wanted something lighter for dinner and haven't made pasta salad in a while. I had all of the ingredients to throw this pasta salad together. If you don't have fresh spinach try using a sliced zucchini. I used the mayo recipe from Dr. McDougall's Starch Solution cookbook. If you don't have vegan mayo you should make it first or while the vegetables roast. If you don't have grape tomatoes you can chop a large regular tomato. I think this recipe is very forgiving so just use the veggies you have on hand that you enjoy eating. 

                                        

Dressing:

• 1/2 cup tofu mayo
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon white balsamic vinegar
• 1 tablesoon dried dill

Mix all dressing ingredients in a mason jar. Stir well. Put in frig until needed.

Pasta Salad:

• 8 ounces baby bella mushrooms, sliced
• 1 container grape tomatoes
• 1 tablespoon garlic, minced
• 1/4 red onion, sliced thin
• 1 tablespoon Italian seasoning
• 2 tablespoons aquafaba
• 6 ounces (almost 3 cups) Farfalle pasta
• 1 15-ounce can cannellini beans, rinsed and drained
• 5 ounce bag fresh spinach, lightly chopped
• Garnish: salt, pepper, nutritional yeast

Preheat toaster oven to 400F. Cover baking sheet with parchment paper. Add vegetables, garlic, Italian seasoning a couple tablespoons aquafaba to a large bowl. Toss well. Add vegetables to the baking hseet and roast 25-30 minutes.

When they are done return to your large bowl.

While the veggies roast cook pasta according to package directions. Once it's done rinse with cold water and then toss in the spinach and give it a good stir.

Add beans to the vegetables and toss. This should be cool before you add the pasta.

Add cooled pasta and spinach to the veggies and toss well.

Add the dressing you made earlier and combine well.

Garnish and serve.

Enjoy!!